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Salads & sides

Mixed Greens with Parmesan Crisps

Mixed Greens with Parmesan Crisps recipe
photo by:kraft
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.
time
prep:
10 min
total:
26 min
servings
total:
8 servings
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What You Need

1
cup  KRAFT Shredded Parmesan Cheese
2
tsp.  finely chopped fresh rosemary
8
cups  baby salad greens
1/2
cup  seedless red grapes, halved
1/2
cup  coarsely chopped PLANTERS Walnuts, toasted
1/2
cup  KRAFT Caesar Vinaigrette Dressing

Make It

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.

Kraft Kitchens Tips

Substitute
For a slightly pungent flavorful, substitute arugula for the baby greens.
Substitute
Prepare using KRAFT Light Red Wine Vinaigrette Dressing.
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