Simple Spinach Salad with Parmesan Dressing

Simple, fresh and filling, this Simple Spinach Salad with Creamy Parmesan Dressing is a healthy meal we eat several times a week. Perfect for the keto diet, too!

You know you’re eating keto when you post three salad recipes in a row. 😂

It’s been seven weeks since we began this way of eating, and we’ve learned to keep things much simpler than when we started.

This Simple Spinach Salad with Creamy Parmesan Dressing is a perfect example.

At first, I was making all the keto recipes. Bread, pancakes, zucchini-crust pizza, bagels, cookies. I was excited to try it all! So many great recipes out there.

We slowly realized that the simpler we make it, the easier and more fun it is. I buy a large container of baby spinach leaves and a vacuum-sealed pack of hand-shredded rotisserie chicken from Costco. I make a creamy parmesan dressing that we keep in a mason jar in the fridge. Just a salad made of those three ingredients is filling and super tasty!

So this Simple Spinach Salad with Creamy Parmesan Dressing really is that simple. Here I’ve added cherry tomatoes, hard-boiled eggs and cucumbers as well. Avocado would be fantastic! Any other veggies you like can be tossed on as well.

Whether you’re keto, trying to eat more greens or just love delicious food, you’ll love this Simple Spinach Salad!

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Simple Spinach Salad with Creamy Parmesan Dressing

Yield: 1

Prep Time: 10 minutes

Total Time: 10 minutes

The salad amounts listed are for one serving, and the dressing is for a full recipe to be kept in the fridge and used as needed. We find that 2 tablespoons of dressing per salad are a perfect amount.

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Ingredients

For the salad

• 3 cups baby spinach leaves
• 4 oz shredded, cooked rotisserie chicken
• 1/4 cup halved cherry tomatoes
• 1/4 cup sliced baby cucumbers

For the dressing

• 1 1/2 cups mayonnaise , (we use mayo made with avocado oil)
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp Tabasco sauce
• 1 tsp soy sauce, (or coconut aminos for keto)
• 1/2 tsp coarse salt & freshly ground black pepper , (each)
• 1 cup shredded parmesan cheese

Instructions

For the dressing

1. Mix together all ingredients except parmesan. Add parmesan and mix well. Store in a container in the fridge for use as needed.

For the salad

1. Assemble salad ingredients in a large bowl and top with 2 tablespoons of the dressing. Add additional seasoning if desired. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 478Saturated Fat: 7gCholesterol: 98mgSodium: 338mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 30g

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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