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Parmesan, Walnut & Arugula Baskets Recipe
Parmesan, Walnut & Arugula Baskets Recipe photo by Taste of Home

Parmesan, Walnut & Arugula Baskets Recipe

Read Reviews (3)
4.67 3
Publisher Photo
Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction!—Anna Maria Wharton, Staten Island, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup plus 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons finely chopped walnuts
  • SALAD:
  • 4 cups fresh arugula or spring mix salad greens
  • 1/2 cup green grapes, halved
  • 2 tablespoons chopped walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon raspberry vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving equals 147 calories, 12 g fat (3 g saturated fat), 11 mg cholesterol, 357 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
  2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets.
  3. For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket. Yield: 6 servings.
Originally published as Parmesan, Walnut & Arugula Baskets in Taste of Home April/May 2009, p30

Nutritional Facts

1 serving equals 147 calories, 12 g fat (3 g saturated fat), 11 mg cholesterol, 357 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Parmesan, Walnut & Arugula Baskets(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 10, 2011

They were awesome. I used pecans instead of walnuts and added raspberries. Great presentation!

MY REVIEW
Reviewed Sep. 11, 2009

For each basket, increase to 5 tablespoons shredded parmesan and 2 teaspoons finely chopped walnuts .... works perfectly for small salad.

MY REVIEW
Reviewed Aug. 22, 2009

I have to say the flavor of the parmesan "basket" was fabo! but, the preparation of it was a failure. I made 2 'baskets' following the directions. One was flat and the other so small you couldn't put a salad in it. Three tablespoons of cheese didn't make a big enough circle to form a large enough basket for the salad AND the cheese didn't spread out very well when melting. The salad - simple but great!

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