- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1 1/2 cups
- shredded Parmesan cheese
- 375 mL
- 2 tbsp
- balsamic vinegar
- 30 mL
- 3 tbsp
- Vanilla yogourt
- 45 mL
- 1 pinch
- each salt and pepper
- 0
- 1
- Romaine heart, cut into bite-size pieces.
- 0
- 2
- mini seedless cucumbers, thinly sliced
- 0
- 24
- Santalina Tomatoes (or grape tomatoes) halved
- 0
Directions
Step 1
Preheat oven to 375° F (190° C). On two parchment-lined baking sheets, spread cheese equally into four 6-inch circles. Bake until golden brown, about 4 to 5 minutes. While still warm, carefully lay cheese circles over the backside of bowls to shape. Allow to cool.
Step 2
In a large bowl, whisk together vinegar, yogourt, salt and pepper. Toss lettuce, cucumbers and tomatoes in dressing. To serve, set a Parmesan bowl in the centre of each of 4 plates and fill each bowl with salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 230
- Fat:
- 13 g
- Carbs:
- 8 g
- Protein:
- 21 g
