1 container shredded cheese blend - (7 oz)
= (Parmesan, Romano, and Asiago)
1 jar whole mushrooms - (4.5 oz)
1 cup halved cherry tomatoes
1 1/2 cups baby spinach leaves
1/3 cup thinly-sliced red onion
1/4 cup Italian dressing
Directions: one line for each direction. When saved the lines will be numbered.
Preheat oven to 425 degrees.
Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)
Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.
In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add dressing and toss to combine. To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 8
Calories from Fat 11.9%
Total Fat
trace
Cholesterol
0mg
Sodium
3mg
Carbohydrate
2g
Dietary Fiber
trace
Protein
trace
Exchanges: 1/2 Vegetable.
Rating: ()
Added On: February 29, 2008
* SEMI-HOMEMADE COOKING with Sandra Lee - (Show # SH-1B22) - from the TV FOOD NETWORK
