Spinach Salad in Parmesan Bowls

• 1 cup cranberry juice
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 14 cup raspberry vinegar or 14 cup apple cider vinegar
• 1 cup frozen raspberries in light syrup
• 12 cup hazelnuts
• 1 13 cups coarsely grated parmesan cheese
• 1 cup finely grated parmesan cheese
• 4 cups spinach leaves, torn into pieces
• 1 lb cubed cooked turkey

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.

cranberry juice, sugar, cornstarch, raspberry vinegar, frozen raspberries, hazelnuts, parmesan cheese, parmesan cheese, spinach leaves, turkey

Taken from www.food.com/recipe/spinach-salad-in-parmesan-bowls-351822 (may not work)