Baby Spinach and Arugula Salad with Parmesan Crisps

  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)

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