Caesar Salad in Peppered Parmesan Bowls Recipe
This salad looks impressive but is a cinch to make. I won't tell if you don't! —Melissa Wilkes, St. Augustine, Florida
- 2 cups shredded Parmesan cheese
- 1/2 teaspoon coarsely ground pepper
- 2 romaine hearts, cut into bite-size pieces (about 6 cups)
- 1 cup grape tomatoes, halved
- 3/4 cup Caesar salad croutons, slightly crushed
- 1/4 cup creamy Caesar salad dressing
- 1. In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle 1/4 cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, until bubbly and edges are golden brown, about 1-2 minutes. Remove skillet from heat; let stand 15 seconds.
- 2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press cheese gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls.
- 3. In a large bowl, combine romaine, tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls. Yield: 8 servings.
1 serving equals 138 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 463 mg sodium, 5 g carbohydrate, 1 g fiber, 9 g protein.
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