Spring Salad In Parmesan Cups Food

PARMESAN SALAD CUPS

Steps:

• Heat oven to 375°F. Use a tablespoon to scoop about 2 tablespoons on cheese onto a parchment or silpat-lined baking sheet, leaving about an inch of space between each mound to account for spreading. Pat each mound down slightly. Bake for 4 to 5 minutes, until the edges are lightly brown. Allow melted cheese to cool for about a minute, or until you can safely use a spatula to scoop the disk and drape over the shot glass/muffin cup. Leave draped until fully cooled, about 5 minutes. Blot excess oil with a paper towel. Add the salad greens, tomatoes, olives, basil, oil and lemon juice to a medium bowl and toss well. Fill parmesan cups just before serving. Nutrition Information: Calories: 71 | Protein: 4g | Fat: 6g | Carbs: 1g | Fiber: 0g| Net Carbs: 1g

PARMESAN, WALNUT & ARUGULA BASKETS

Steps:

• Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds. , Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2-in.-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming five more baskets., For salad, in a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper. Pour over arugula mixture; toss to coat. Place 1/2 cup salad in each basket.

SPINACH SALAD IN A PARMESAN FRICO CUP

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.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING

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 PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)

Steps:

• Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
• Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
• SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.