Mixed Greens With Parmesan Crisps |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I found this Kraft recipe years ago and make it whenever I want a little something special. It's easy to do but looks very snazzy on the plate. Great for a dinner party. Make sure you leave the parmesan thick enough on the cookie sheet that it forms into a little crisp. Read more . If you spread it too thin you'll break the crisp with your spatula when you go to pick it up. Enjoy! Ingredients:
1 cup parmesan cheese grated |
2 tsp. finely chopped fresh rosemary (i have used dried and it's fine!) |
8 cups mixed salad greens (spinach works great too!) |
1/2 cup red seedless grapes, halved |
1/2 cup chopped walnut pieces |
1/2 cup kraft sundried tomato & oregano dressing |
Directions:
1. Preheat oven to 400F.
2. Mix cheese and rosemary. Place 1 tbsp. cheese mixture on a lightly greased cookie sheet, spread slightly to flatten. Repeat with remaining cheese mixture, making 16 crisps in all, allowing 1 between each flattened crisp.
3. Bake 5 min. Turn crisps over gently, bake an additional 1 min. or until golden brown. Cool.
4. Place one cup of greens on each of the 8 plates. Top with 1 tbsp. grape halves and 1 tbsp. walnuts.
5. Drizzle with 1 tbsp. dressing. Serve each salad with 2 crisps.
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