Salad Recipes Parmesan Bowl Recipe
Looking for a party dish to WOW your guests? Look no further! Florentine Salad Crispy Parmesan Cups, will add pizaz to any party.
You can make small bowls to be used as appetizers for your guest, or make them larger and eat as your main meal. And the best part is, it’s fast and easy to make. These can also be filled with salad, fruit, or even pasta.
Salad Recipes Parmesan Bowl Recipe
Salad Ingredients:
- 3 Cups Spinach, julienne
- 1 Cup Radicchio, julienne
- 1/4 Cup sliced Cherry Tomatoes
- 1/2 Cup cooked Organic Wheat Orzo Pasta
- 3 Tbsp Toasted Pine Nuts
- 1 1/2 Tbsp Capers
- 1 tsp Dijon Mustard
- 1 Lime, juiced
- 6 Kalamata Olives sliced
- Green Olives large slice for garnish
- Sun Dried Tomatoes for garnish
- Chopped Thyme for garnish
- 1/2 Apple thinly sliced for garnish
Boil 5 quarts water, add Orzo and cook about 8 – 9 minutes until al dente’.
Chop spinach, radicchio julienne style.
Slice cherry tomatoes and Kalamata olives.
In a saute’ pan, add pine nuts to a dry pan. Heat on medium-low heat, stirring frequently, until golden in spots, about 3 minutes. Set aside.
In a small bowl, add Dijon Mustard and 1 Lime juiced. Mix until blended.
Add the rest of salad ingredients and mix until dressing is incorporated.
Salad Recipes Parmesan Bowl Recipe
Parmesan Bowls (If you are having a big party you can double, triple the recipe, or more!)
1 1/4 Cups (5 oz.) Shredded Parmesan Cheese
1 – 6 inch circle for main salad bowl
4 – 4 inch circles for small bowls
Take a large cookie sheet and spray with cooking spray. Spread heaping 1/2 cups cheese and spread into one 6 inch circle.
Spread 1/3 heaping cups cheese per circle, and spread into four 3 inch circles 1 inch apart.
Bake in oven at 400 degrees 7 – 8 minutes until cheese is melted or until golden brown. Have four small cups turned upside down ready to put the cooked melted cheese on, to form the bowls.
When cheese has melted, take out of oven, use a large spatula to drape each circle of cheese over the cups, then press lightly and form a bowl shape.
Fill with Florentine salad. Garnish with Green Olives, Sun Dried Tomatoes and Thyme.
Pellegrino and Raspberry Drink
This is a refreshing drink that everyone will love. You can add champagne if you prefer.
2 Champagne Flutes
Fill with Pellegrino and top with fresh raspberries and apple slices.
Serve and enjoy the party!
Ooh Yeaaah finally an OSCAR WINNING APPETIZER! It’s Finger Lickin’ Good!
Chef Reilly’s 5 Spoon Review:
Food – 5 Spoons (Just won an Oscar)
Ambiance – 4 Spoons
Service – 4 Spoons
Taste – 5 Spoons (YEP, I OSCARED THIS ONE)
Chef Reilly’s F.A.S.T. Review total avg= 4 spoons!
Another Gem and award winning recipe brought to you by
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
See Ya On The Road – Chef Greg Reilly
