Baby Spinach Salad With Lemon And Parmesan

---

I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the chicago trib's 'good eating' section and they give credit to the modern vegetarian kitchen" by peter berley and melissa clark."

---

Steps

---

Place the lemon juice in a small bowl.

---

Whisking constantly , slowly add the oil in a steady stream , whisking until the vinaigrette is creamy.

---

Set aside.

---

Rub the inside of a large bowl with the cut sides of the garlic halves.

---

Add the spinach.

---

Drizzle with the reserved lemon vinaigrette.

---

Toss gently to coat.

---

Divide the salad among 4 plates.

---

Shave the cheese in wide sheets over each salad with a vegetable peeler.

---

Season with salt and pepper and serve.

---

Ingredients

---

fresh lemon juice, extra virgin olive oil, garlic clove, baby spinach, parmesan cheese, coarse salt, fresh ground black pepper