Nests Filled With Summer Salad Food

NESTS FILLED WITH SUMMER SALAD

Steps:

• Preheat oven to 350 degrees. Gently pull apart shredded wheat into strands and small pieces; transfer to a large bowl. Add flour and Parmesan cheese; season with salt and pepper. Toss. Add melted butter, and toss.
• Lightly coat 6 cups of a 12-cup standard muffin tin with cooking spray. Press about 1/4 cup shredded-wheat mixture into each of the 6 cups, pressing up around sides to form a nest. Bake until nests begin to turn golden brown, 8 to 9 minutes. Let cool completely in tin. To unmold, gently twist nests in cups, and then carefully pull up. Nests can be stored in an airtight container at room temperature up to 2 days before you fill them with vegetables.
• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Cook beans until crisp-tender, 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking. Drain, and pat dry with paper towels. Cut beans into 1-inch pieces. Transfer to a large bowl. Add tomatoes and mozzarella; toss. The vegetable mixture can be refrigerated in an airtight container up to 1 day.
• Just before serving, whisk together vinegar and oil in a small bowl; season with salt and pepper. Toss vegetable mixture with the vinaigrette. Transfer nests to serving plates. Fill with salad, dividing evenly.

BIRD'S NEST SALAD

Steps:

• Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
• Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.