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Parmesan, Walnut & Arugula Baskets Recipe

Parmesan, Walnut & Arugula Baskets Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Parmesan, Walnut & Arugula Baskets

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MY REVIEW
ebramkamp User ID: 702841 165897
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
Millie B User ID: 1517933 115234
Reviewed Feb. 10, 2011

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

MY REVIEW
lynngilmo User ID: 4332142 183140
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
HBcook User ID: 2966570 100932
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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