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–+ servings
A top down shot of a salad of chopped romaine with Parmesan cheese and pine nuts garnished with lemon slices.
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5 from 5 votes

Lemon Parmesan Salad

Lemon Parmesan Salad is fresh, crunchy and loaded with flavor! Romaine lettuce is tossed with salty Parmesan cheese, buttery toasted pine nuts, and a tangy lemon vinaigrette. This versatile green salad is easy enough for a busy weeknight and perfect for a special occasion or holiday meal.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Servings: 4
Calories: 198kcal
Author: Valerie Brunmeier

Ingredients

For the Lemon Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 lemon zested and juiced (Meyer lemons work really well)
  • ½ teaspoon sugar
  • ½ teaspoon Dijon mustard

For the Salad

  • 6 cups well chopped romaine from 1 head romaine or 2 romaine hearts
  • ¼ teaspoon salt
  • freshly ground black pepper
  • ½ cup finely shredded Parmesan cheese
  • 2 to 3 tablespoons pine nuts optional (can substitute sliced almonds)

Instructions

  • Add the olive oil, vinegar, lemon juice and 1 teaspoon zest, Dijon, and sugar to a small mason jar or other airtight container. Close the lid and shake vigorously to combine and slightly thicken the dressing. Set aside.
  • Add the pine nuts to a small skillet and place over LOW heat. Cook, shaking the pan, for a minute or two, or just until fragrant and lightly toasted. Set aside to cool completely.
  • Add the chopped romaine to a serving bowl. Pour about ¾ of the dressing over the top and toss to combine. Season with salt and pepper and sprinkle with all but 1 tablespoon of the Parmesan and toss again until well combined. Drizzle with the additional dressing if you think it needs it. Sprinkle the toasted pine nuts and reserved Parmesan over the top and serve.

Notes

Make-Ahead Tips
You can prep the ingredients and make the lemon vinaigrette in advance, cover, and refrigerate for several hours. When ready to serve, assemble and toss the salad. Once the salad is tossed with the dressing, it should be served immediately.

Nutrition

Calories: 198kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 9mg | Sodium: 359mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6246IU | Vitamin C: 17mg | Calcium: 180mg | Iron: 1mg