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Spinach and Arugula Salad with Creamy Parmesan Dressing


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Rate this recipe 4.3/5 (6 Votes)


  • 1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
  • 1/3 cup canola mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups baby spinach leaves
  • 4 cups baby arugula leaves
  • 3/4 cup matchstick-cut or shredded turnip, divided


Preparation time 10mins
Adapted from


Step 1

Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.

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