Spinach Salad With Lemon And Mint

Ingredients

• 1 lemon
• ⅓ cup fresh mint leaves, finely sliced, more for garnish
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper
• 8 ounces baby spinach leaves
• 3 tablespoons extra virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    71 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
2. In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

15 minutes