- Prep Time
- 15 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 1 1/2 cups
- shredded Parmesan cheese
- 375 mL
- 2 tbsp
- balsamic vinegar
- 30 mL
- 3 tbsp
- Vanilla yogourt
- 45 mL
- 1 pinch
- each salt and pepper
- 0
- 1
- Romaine heart, cut into bite-size pieces.
- 0
- 2
- mini seedless cucumbers, thinly sliced
- 0
- 24
- Santalina Tomatoes (or grape tomatoes) halved
- 0
Method
- Step 1
- Preheat oven to 375° F (190° C). On two parchment-lined baking sheets, spread cheese equally into four 6-inch circles. Bake until golden brown, about 4 to 5 minutes. While still warm, carefully lay cheese circles over the backside of bowls to shape. Allow to cool.
- Step 2
- In a large bowl, whisk together vinegar, yogourt, salt and pepper. Toss lettuce, cucumbers and tomatoes in dressing. To serve, set a Parmesan bowl in the centre of each of 4 plates and fill each bowl with salad.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 230
- Fat:
- 13 g
- Carbs:
- 8 g
- Protein:
- 21 g