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.
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.
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.
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.