Parmesan Salad Bowls

This is another dish that I made for my mom’s birthday. I found photos of this online and thought it would be interesting to serve salads in individual edible bowls made out of Parmesan cheese. It’s really easy to make and looks far more interesting than a salad all jumbled up in a large bowl. In terms of dressing and ingredients you can really add anything you like. The thing is –  you must use shredded Parmesan cheese! Not the finely grated powder stuff! And you must use parchment paper!

Parmesan Salad Bowls

Serves: 6

Start to Finish: 20 minutes

Ingredients:

24 tablespoons shredded Parmesan (1.5 cups)

spring mix

olive oil and balsamic vinegar mixed together

candied pecans

dried cranberries

Directions:

1. Preheat oven to 375 degrees. On a piece of parchment paper sprinkle 2 tablespoons of cheese to create a circular shape – you should be able to fit 6 of these mounds on 1 sheet of parchment paper.

2. Bake for 4-5 minutes, remove from oven and place each mound on some sort of mold – I used espresso cups turned upside down. By the time the Parmesan is cool it will have acquired the shape of the mold.

3. Toss spring mix with olive oil and balsamic vinegar. Fill Parmesan cups with mix, top with candied pecans and dried cranberries.

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Tagged as: Appetizer, Parmesan cheese, Parmesan salad bowls, salad