Spinach Salad with Meyer Lemon Vinaigrette Recipe

Yes, to putting this dressing on everything, including your favorite Mexican salad! When fragrant Meyer lemons are in season they make the best vinaigrette.


  • 4 cups spinach, washed, dried and torn into bite-sized pieces
  • 2 cups escarole, washed, dried and torn into bite-sized pieces
  • 6 button or Cremini mushrooms, stems trimmed and thinly sliced
  • 1 celery stalk, thinly sliced
  • 1/3 cup olive oil
  • 2 tablespoons Meyer lemon juice, or regular lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon whole grain mustard


  1. Combine spinach, escarole, mushrooms, and celery in a large salad bowl.
  2. Combine oil, lemon juice, garlic, mustard and a good-sized pinch of kosher salt and freshly ground black pepper in a glass jar with a tight-fitting lid. Shake vigorously to combine. Drizzle half the dressing over the salad, toss and add more if necessary. Taste and season with more salt and pepper if desired.