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Cherry Tomato, Baby Spinach and Mushroom Salad In Cheese Baskets

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Making your own Parmesan cheese baskets is a challenge, and also full of fun, these crispy baskets look beautiful, and when you serve with prepared salad, flavorful and outstanding, will impress everyone!!













Low Cholesterol, Trans-fat Free, Low Carb


7 ounces Parmesan cheese
4 ½ ounces mushrooms
jared, whole
1 cup cherry tomatoes
1 ¾ cup baby spinach
leaves, stems trimmed
¼ cup red onion
thinly sliced
¼ cup Italian Dressing



Preheat oven to 425℉ (220℃) F.

Spray a baking sheet with cooking spray.

Line baking sheet with parchment paper, and then spray paper with cooking spray or you can use baking mats.

Place ½ 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.

Bake for about 4 minutes, or until cheese is golden around edges, watch very carefully, do not let burn.

Using a wide thin spatula (depending on the size of your circle you may need two) carefully turn cheese rounds over.

Bake for about 2 minutes longer, or until golden color around edges and set in center.

Using the spatula, carefully remove rounds and drape them over very small round bowls, like baskets.

Let cool while shaped over small round bowls.

Repeat with remaining cheese to make 2 more circles.

In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add prepared dressing and toss to combine.

To serve, place a cheese basket on each of 4 salad plates and then top with salad.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 10553% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 325mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 18g
Vitamin A 9% Vitamin C 11%
Calcium 24% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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