Mixed Greens with Parmesan Crisps

• 1 cup KRAFT Shredded Parmesan Cheese
• 2 tsp. finely chopped fresh rosemary
• 8 cups baby salad greens
• 1/2 cup seedless red grapes, halved
• 1/2 cup coarsely chopped PLANTERS Walnuts, toasted
• 1/2 cup KRAFT Caesar Vinaigrette Dressing

1. Heat oven to 400F.
2. Combine cheese and rosemary.
3. Spoon 1 Tbsp.
4. onto baking sheet sprayed with cooking spray; spread to flatten.
5. Repeat to make 16 crisps, allowing 1 inch between each.
6. Bake 6 min.
7. or until golden brown, turning after 5 min.
8. Cool on wire rack.
9. Cover 8 plates with greens; top with grapes, nuts and dressing.
10. Serve with Parmesan crisps.

parmesan cheese, fresh rosemary, baby salad greens, red grapes, walnuts

Taken from www.kraftrecipes.com/recipes/mixed-greens-parmesan-crisps-74123.aspx (may not work)