Arugula Salad in Crispy Parmesan Basket

Fresh Ingredients
4 cups arugula or spring mix greens
½ cup green grapes, halved
1 generous cup shredded Parmesan cheese

PantryFare
2 Tbsp walnuts, finely chopped
2 Tbsp walnuts, chopped

Spices and Oils
2 Tbsp olive oil
1 Tbsp raspberry vinegar
¼ tsp salt
1/8 tsp pepper

Warm a small nonstick skillet over medium-high heat. Add 3 Tbsp cheese and 1 tsp walnuts and spread over the bottom of the skillet. Cook 1-2 minutes until bubbly and golden. Remove pan from heat and set for 30 seconds. Carefully remove the cheese mixture and drape over a converted 2” glass or cup. Cool completely and repeat process making six crispy baskets.

In a large bowl combine the arugula, grapes and the chopped walnuts. In a small bowl whisk the oil, vinegar, salt and pepper. Dress the salad and put ½ cup in each basket. Serve immediately.

Source: Taste of Home

Leave a Comment December 22, 2009

Waldorf Salad

1 Golden Delicious Apple, cored
15-20 Red Seedless Grapes
1-2 chopped green onions
Romaine lettuce
Watercress
¼ Cup chopped walnuts
Wheat germ
Lemon wedge

1 T yogurt
1 T mayonnaise
¼ tsp Beau Monde seasoning

Cube the apple, and squeeze the lemon juice over it to keep from browning. Set aside.

Make a bed of Romaine lettuce and watercress. Slice green onions and add to lettuce bed. Mix yogurt, mayo, and seasoning. Toss apples and sliced grapes in dressing and place on lettuce. Sprinkle with chopped walnuts and wheat germ.

Leave a Comment August 5, 2009