Salads & sides

Mixed Greens with Parmesan Crisps

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Mixed Greens with Parmesan Crisps recipe

photo by:

kraft

I made this when we had friends over for dinner and they said it was like eating at a restaurant. I did burn the first batch of crisps though, so be careful with the time!

posted by

a cook

on 2/26/2006

time

prep:

10 min

total:

26 min

servings

total:

8 servings

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What You Need

cup KRAFT Shredded Parmesan Cheese

tsp. finely chopped fresh rosemary

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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aylahh722

posted:6/6/2006

A wonderful salad, I did not add the rosemary i thought it would be strong but did add a pinch of black pepper. Very good will make again.

a cook

posted:2/26/2006

I made this when we had friends over for dinner and they said it was like eating at a restaurant. I did burn the first batch of crisps though, so be careful with the time!

Mrs. Willoughby

posted:11/1/2005

This was wonderful!!!! My family really enjoyed the salad and crisps - especially the crisps. They were a real hit and I would definately make them again!!!!

a cook

posted:8/22/2005

Excellent...even my caesar salad loving husband raved about it. I've made it for several dinner parties and it's always a hit. I prefer using fresh gated parmesan for the crisps, although either fresh or bottled or a combo of the 2 works great as well.

tmarino40

posted:8/9/2005

To be fair, I only made the parmesan crisps to accompany another salad. The crisps recipe was totally unsuccessful. When I went to turn/pick up the crisps off the cookie sheet, they disintegrated into powder. I scooped it all up and saved to use as a coating for chicken, but still it was a waste of time and I opted for croutons in the end!

a cook

posted:7/30/2005

The salad was great and everyone loved the crisps! They were so easy to make too!

a cook

posted:5/18/2005

This was the biggest waste of effort and time. It looked great in the picture and tasted absolutely horrible.

a cook

posted:4/11/2005

Everyone enjoyed this salad. The parmesan crisps did not turn brown but they did taste great. I would make this again in a minute.

ms.sully

posted:4/6/2005

We and many of our friends are watching our carb intate so we are always happy to find crunchy alternatives. I made the salad & crisps for a dinner party when I was ask to take a salad & it was a big hit. Very tasty. I did add mushrooms.

Thinness

posted:3/15/2005

My family loved this salad. We will be using it often

servings

total:
8 servings

healthy living information

Good source of calcium

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
0

diet exchange

1/2 Starch + 1 Meat (L) + 1 Fat

nutrition bonus

Get your meal off to a nutritious start with this fabulous first course that contains both salad greens, which contain vitamin A, and Parmesan cheese, a good source of calcium.