Spinach and Arugula Salad with Creamy Parmesan Dressing

By jeknudson

Ingredients

• 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

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.