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Mixed Greens with Parmesan Crisps
Mixed Greens with Parmesan Crisps

Mixed Greens with Parmesan Crisps

26 Min(s)
10 Min(s) Prep
16 Min(s) Cook
Healthy Living
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
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8 servings
Original recipe yields 8 servings
2 tsp. finely chopped fresh rosemary
8 cups baby salad greens
1/2 cup seedless red grapes, halved
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Let's Make It
1
Heat oven to 400°F.
2
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.
3
Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
4
Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.
Kitchen Tips
Tip 1
Substitute
For a slightly pungent flavorful, substitute arugula for the baby greens.
Tip 2
Substitute
Prepare using KRAFT Light Red Wine Vinaigrette Dressing.
Tip 3
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.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 430mg
19%
Total Carbohydrates 5g
2%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 7g
14%
Vitamin A
30%
Vitamin C
6%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* 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.
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