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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
  • 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

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. 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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