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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mixed Greens Salad with Parmesan Crisps Recipe

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This recipe for Mixed Greens Salad with Parmesan Crisps is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup grated Parmesan Cheese.
2 teaspoons finely chopped fresh Rosemary.
8 cups baby mixed salad greens.
1/2 cup seedless red grapes halved.
1/2 cup pine nuts (or almonds).
1/2 cup Red Wine Vinaigrette Dressing.
Directions:
Directions:
Preheat oven to 400 degrees F.
Mix cheese and rosemary. Place 1 tablespoon of mixture on slightly greased baking sheet & flatten. Repeat with mixture until gone. Bake 5 minutes.
Turn crisps and bake 1 minute longer or until golden. Cool on wire rack.
Toss all remaining ingredients and top with crisps.

 

 

 

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