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

1. Spread 1/4 cup cheese into 6- to 8-cm circle on bottom of parchment-lined full-sheet pan.
2. Repeat with remaining cheese to make 48 circles (or four circles for trial recipe).
3. Bake in 400 degrees F-oven 5 to 6 min.
4. or until golden brown.
5. Cool.
6. Toss greens with dressing, salt and pepper in large bowl.
7. For each serving: Mound about 2 cups of the greens mixture on plate; press to form tight stack.
8. Surround with about 6 tomato halves.
9. Twist 1 cucumber slice; place on top of greens.
10. Top with 1 oz.
11. red peppers and 1 Tbsp.
12. almonds.
13. 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)