Mini cheese bowls—made with a muffin pan—upgrade this salad into a simply spectacular starter
1 1/2 cups coarsely shredded Parmesan cheese
3 packed cups baby spinach
1 cup sliced strawberries
1/4 cup minced red onions
1/4 cup crumbled** feta cheese**
1/4 cup chopped toasted walnuts (optional)
1/3 cup prepared citrus salad dressing
Heat oven to 400°F. Place upside-down muffin pan on work surface. On parchment paper–lined baking sheet, arrange Parmesan into six 4 1/2" circles (using 1/4 cup cheese for each).
Bake 5 min. or until edges just begin to brown. With spatula, immediately and gently remove cheese circles and drape over inverted muffin-pan wells to form cups. Let cool.
In bowl, toss together spinach, strawberries and onions; divide among Parmesan cups. Sprinkle with feta and walnuts. Just before serving, drizzle salads with dressing.
Active time: 10 min.
Total time: 20 min.
Per serving: Cal. 149 Pro. 9g Carb. 5g Fiber 1g Sug. 2g
Chol. 20mg Sod. 449mg Total fat: 10g Sat. 5g Trans. 0g
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