Parmesan, Walnut & Arugula Baskets |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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.
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