Spring Salad In Parmesan Cups Recipes

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING

Spring Sunshine Salad With Citrus Parmesan Dressing image

Make and share this Spring Sunshine Salad With Citrus Parmesan Dressing recipe from Food.com.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 4-6

Number Of Ingredients 14

Ingredients

6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
1 -2 medium orange, sectioned, pith removed, cut in half
1 avocado, thinly sliced
1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
1/2 cup sliced spring onion (scallions, or green onions)
parmesan cheese, shavings to garnish
1/3 cup freshly grated parmesan cheese
2 oranges, zest and juice of
2 tablespoons chopped shallots (or red onion, or scallions)
2 tablespoons red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon lemon juice
2 pinches salt
2 pinches pepper

Steps:

Salad:.
Wash and dry salad greens well and place them in a large bowl.
Add orange pieces, nuts, and onions.
Toss well with the Citrus Parmesan Dressing .
Add the avocado and toss the salad gently, so as not to mush the avocado.
Sprinkle with some Parmesan shavings(using a vegetable peeler).
Citrus Parmesan Dressing:.
In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
Whisk in the red wine vinegar.
Whisk in the olive oil and finish by seasoning with salt and pepper.
Or you may use a jar and shake the dressing.
A few more ideas from Heidi:.
Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
Use the vinaigrette as a marinade.
Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

SPINACH SALAD IN A PARMESAN FRICO CUP

Spinach Salad in a Parmesan Frico Cup image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups grated Parmesan
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

Steps:

Preheat the oven to 375 degrees F.
For the Parmesan Frico Cups:
Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
For the Citrus Vinaigrette:
Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
For the Spinach Salad:
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

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