MIXED GREEN SALAD
Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
MIXED GREENS WITH PARMESAN CRISPS
Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
- Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
- Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MIXED GREEN SALAD WITH PARMIGIANO CRISPS
Number Of Ingredients 0
Steps:
- For the crisps:Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.For the salad:Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 150
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