Spinach Salad with Balsamic Dressing and Parmesan
Spinach salad with balsamic dressing is a fresh vegetable side with a savoury cheese finish.
Spinach salad with balsamic dressing is a fresh vegetable side with a savoury cheese finish. Carrot ribbons soften the bite while cucumber keeps a clean crunch. Dry spinach matters because clinging water dilutes the dressing and weighs down the leaves. A little Dijon holds the oil and vinegar together long enough to coat the salad. Dress at the table rather than leaving it to wilt in advance.
Recipe at a glance
Yield: 4 side servings. Preparation: 15 minutes. Cooking: 0 minutes. Additional resting, chilling, marinating or drying wait: 0 minutes. Total: 15 minutes. Times are estimates; follow the doneness cues in the directions.
Equipment
Salad spinner, peeler, bowl and whisk
Recipe card
Spinach Salad with Balsamic Dressing and Parmesan
Total includes additional waiting time stated in the directions. Preparation overlaps are stated where applicable; times are estimates.
Equipment: Salad spinner, peeler, bowl and whisk
Ingredients
Instructions
Dry greens
Wash and spin spinach thoroughly. Place in a large bowl with cucumber, tomato and carrot ribbons.
Whisk dressing
Mix oil, balsamic, mustard, salt and pepper until combined.
Finish
Toss vegetables lightly with dressing just before serving. Scatter cheese shavings over the surface.
Cooking tips
- Spin leaves dry.
- Shave carrots thinly.
- Whisk dressing again before use.
- Dress at the last moment.
Serving suggestions
- Serve with roast chicken.
- Pair with lentil soup.
- Offer beside grilled fish.
- Add to a baked potato meal.
Substitutions and variations
Use a vegetarian hard cheese if dietary suitability matters.
Add 2 tbsp toasted pumpkin seeds for extra crunch.
Make ahead and storage
Make dressing up to 3 days ahead and refrigerate separately.
Keep undressed vegetables refrigerated up to 1 day. Dressed salad is best eaten immediately; chill leftovers and use next day.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Questions and troubleshooting
Why does spinach wilt quickly?
Salt and vinegar soften the leaves; dress close to eating.
Can I omit cheese?
Yes. The vegetables and dressing still make a complete side.
Tips
- Spin leaves dry.
- Shave carrots thinly.
- Whisk dressing again before use.
- Dress at the last moment.
Troubleshooting
- Salt and vinegar soften the leaves; dress close to eating.
- Yes. The vegetables and dressing still make a complete side.
Substitutions
- Use a vegetarian hard cheese if dietary suitability matters.
Variations
- Add 2 tbsp toasted pumpkin seeds for extra crunch.
Serving suggestions
- Serve with roast chicken.
- Pair with lentil soup.
- Offer beside grilled fish.
- Add to a baked potato meal.
Make ahead
Make dressing up to 3 days ahead and refrigerate separately.
Storage
Keep undressed vegetables refrigerated up to 1 day. Dressed salad is best eaten immediately; chill leftovers and use next day.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Frequently asked questions
Why does spinach wilt quickly?
Salt and vinegar soften the leaves; dress close to eating.
Can I omit cheese?
Yes. The vegetables and dressing still make a complete side.
Serve in the style described above and adjust optional seasonings to taste.
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