Parmesan, Walnut & Arugula Baskets
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Want to impress your guests? Serve up salad in crispy Parmesan baskets and just watch the reaction! —Anna Maria Wharton, Staten Island, New York
Ingredients
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1 cup plus 2 tablespoons shredded Parmesan cheese
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2 tablespoons finely chopped walnuts
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SALAD:
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4 cups fresh arugula or spring mix salad greens
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1/2 cup green grapes, halved
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2 tablespoons chopped walnuts
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2 tablespoons olive oil
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1 tablespoon raspberry vinegar
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Heat a small nonstick skillet over medium-high heat; sprinkle 3 tablespoons cheese and 1 teaspoon walnuts. Cook until edges are golden brown and cheese is bubbly, 1-2 minutes. Remove from the heat and let stand for 30 seconds.
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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 5 more baskets.
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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.
Nutrition Facts
1 each: 147 calories, 12g fat (3g saturated fat), 11mg cholesterol, 357mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 7g protein.
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