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Spring Greens with Parmesan and Lemon

4 cups spring greens
½ cup shredded parmesan cheese
¼ c slivered almonds
2 T roasted garlic cloves or more to taste
1 T shredded lemon zest
2 T  extra virgin olive oil
1 T fresh lemon juice
Sea Salt and freshly ground pepper to taste

Combine the greens the cheese the almonds,  and the zest in a large bowl and set aside.  Combine oil and lemon juice and roasted garlic in a small bowl; whisk vigorously with a fork until smooth.  Season to taste with salt and pepper. Pour prepared vinaigrette over greens; toss gently with hands to coat. Serve immediately.

From:  The Organic Authority

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