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Parmesan, Walnut & Arugula Baskets

 Parmesan, Walnut & Arugula Baskets
Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction!—Anna Maria Wharton, Staten Island, New York
6 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.
  • For salad, in a large bowl, combine the arugula, grapes and walnuts.

2 of 2

Parmesan, Walnut & Arugula Baskets (continued)

Directions (continued)

  • 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 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.