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Lefty Lemon Salad
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Lefty Lemon Parmesan Tossed Salad

A summery inspired salad from Jenn Arndt, RD via Twisted River Farm in Mitchell. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Italian
Keyword: basil, greens, microgreens, under5
Season: Fall, Spring, Summer
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 326kcal
Author: Jenn Arndt, RD

Equipment

  • Blender or Food Processor
  • Grater

Ingredients

  • 1 container TRF Harvest Blend*
  • 1 lemon
  • 2 - 3 tbsp olive oil
  • ⅓ cup parmesan cheese shaved
  • 1 pinch salt

Instructions

  • Add container of greens to a large serving bowl.
  • Squeeze lemon over the greens, removing all seeds.
  • Drizzle olive oil over the greens and add a pinch of salt.
  • Toss the salad with tongs making sure everything is evenly coated and well dressed.
  • Add parmesan cheese before serving. Serve immediately.

Notes

Find more recipes from Twisted River and Jenn at https://www.twistedriverfarm.com/recipes.

Nutrition

Calories: 326kcal | Carbohydrates: 3g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 5mg | Sodium: 139mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2487IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 1mg