Spinach Salad in Parmesan Bowls |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This came from our Rural Energy Magazine Ingredients:
1 cup cranberry juice |
2 teaspoons sugar |
1 teaspoon cornstarch |
1/4 cup raspberry vinegar or 1/4 cup apple cider vinegar |
1 cup frozen raspberries in light syrup |
1/2 cup hazelnuts |
1 1/3 cups coarsely grated parmesan cheese |
1 cup finely grated parmesan cheese |
4 cups spinach leaves, torn into pieces |
1 lb cubed cooked turkey |
Directions:
1. In a medium saucepan, stir together cranberry juice, sugar, and cornstarch.
2. Bring to a boil, stirring often.
3. Cool.
4. Add raspberry vinegar and frozen raspberries, set aside.
5. Toast hazelnuts on a baking sheet in a preheated 350 degree oven for about 10 minutes.
6. Cool and coarsely chop.
7. Prepare Parmesan shells by spraying an 8 inch nonstick skillet with nonstick cooking spray.
8. Heat pan over medium heat.
9. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the pan, distributing the cheese evenly across the pan.
10. Allow cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
11. When cheese starts to turn golden-brown, remove from the pan and place over a mold or an inverted small stainless steel bowl.
12. Cool.
13. In a large bowl, toss spinach, turkey and hazelnuts.
14. Divide the salad among the cooled Parmesan shells.
15. Serve immediately with the dressing on the side.
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