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.
What You Need
Original recipe yields 8 servings
1 cup KRAFT Shredded Parmesan Cheese
2 tsp. finely chopped fresh rosemary
8 cups baby salad greens
1/2 cup seedless red grape s, halved
1/2 cup coarsely chopped PLANTERS Walnuts, toasted
1/2 cup KRAFT Caesar Vinaigrette Dressing
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Let's 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.
For a slightly pungent flavorful, substitute arugula for the baby greens.
Prepare using KRAFT Light Red Wine Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.