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

Parmesan, Walnut & Arugula Baskets Recipe

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

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 1, 2014

"These are tasty and beautiful. I followed the recipe exactly only I draped the parmesan over my jumbo muffin tins I had turned upside down. It worked perfectly. The second time I made them I didn't use the walnuts-per my husband's request and he preferred them this way. Either way it is a delicious salad in a pretty and tasty bowl."

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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