By Lemon rice calls for a bright, sharp counterpoint — and on the nights the kitchen runs on muscle memory rather than intention, I reach for a quick spinach salad dressed with something lemony and clean, the same tart note the rice already carries. It doesn’t ask much of you. It doesn’t need to. The generous pinch of salt, the squeeze of lemon: the kitchen keeps its own arithmetic, and this dressing fits right into it.
Spinach Salad Dressing
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 4
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 small lemon)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 5 ounces fresh baby spinach, for serving
Instructions
- Combine the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and grated garlic until fully emulsified and smooth.
- Season. Add the salt and several grinds of black pepper. Taste and adjust — more lemon if you want it sharper, more honey if you want it rounded.
- Dress the spinach. Place the baby spinach in a large bowl. Drizzle the dressing over the top and toss gently to coat every leaf. Serve immediately alongside your main dish.
Nutrition (per serving)
Calories: 105 | Protein: 1g | Fat: 10g | Carbs: 3g | Fiber: 1g | Sodium: 170mg