Baby Spinach and Arugula Salad with Parmesan Crisps
- 3 qt. Kraft Shredded Parmesan
- 4-1/4 gal. baby spinach leaves
- 2-1/4 gal. arugula
- Kraft Classic Herb Dressing
- to taste salt and black pepper
- 2-1/4 qt. grape tomatoes, cut lengthwise in half
- 6 each English cucumber, cut lengthwise into thin slices
- 1-1/2 qt. roasted red peppers, cut into small strips
- 3 cups slivered almonds, toasted
- Spread 1/4 cup cheese into 6- to 8-cm circle on bottom of parchment-lined full-sheet pan.
- Repeat with remaining cheese to make 48 circles (or four circles for trial recipe).
- Bake in 400 degrees F-oven 5 to 6 min.
- or until golden brown.
- Cool.
- Toss greens with dressing, salt and pepper in large bowl.
- For each serving: Mound about 2 cups of the greens mixture on plate; press to form tight stack.
- Surround with about 6 tomato halves.
- Twist 1 cucumber slice; place on top of greens.
- Top with 1 oz.
- red peppers and 1 Tbsp.
- almonds.
- Carefully insert 1 Parmesan crisp into top of salad.
parmesan, baby spinach leaves, arugula, dressing, salt, grape tomatoes, cucumber, red peppers, slivered almonds
Taken from www.kraftrecipes.com/recipes/baby-spinach-arugula-salad-parmesan-crisps-110107.aspx (may not work)