Spinach and Arugula Salad with Creamy Parmesan Dressing

I wanted to have something healthy-ish for Christmas so I found a few recipes for salad.  D and I ultimately chose this one.  We used a rutabaga for the turnip, because neither one of us knew what a turnip was and thought the rutabaga was a turnip.  We both liked it, and had more on New Year's Eve.

Spinach and Arugula Salad with Creamy Parmesan Dressing

Photo by ALB

Hands-on Time: 10 Mins
Total Time: 10 Mins
Yield Serves 6 (serving size: about 1 cup)

This light but rich dressing meets at the happy place between Caesar and ranch.

Ingredients
1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
1/3 cup canola mayonnaise (used light mayo)
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 (used a rutabaga)

Instructions
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.

Nutritional Information
Calories: 77; Fat: 5.4g; Satfat: 1.2g; Monofat: 2.7g; Polyfat: 1.4g; Protein: 3g; Carbohydrate: 3g; Fiber: 1g; Cholesterol: 6mg; Iron: 1mg; Sodium: 252mg; Calcium: 107mg; Sugars: 1g; Est. added sugars: 0g

COOKING LIGHT, April 2016

2 Smart Points (my additions/subtractions at 6 servings)