Cucumber and Tomato Salad in Parmesan Bowls

4
Easy
Salads

Characteristics

Under 30 minutes

Nutritional Facts Per Serving

230
Calories
21 g
Protein
8 g
Carbs
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 13 g
  • Carbs 8 g
  • Protein 21 g

Ingredients

  • 1 1/2 cups (375 mL) Shredded fresh Parmesan Cheese
  • 2 tbsp (30 mL) Aged Balsamic Vinegar of Modena
  • 3 tbsp (45 mL) Vanilla yogourt
  • 1 pinch each salt and pepper
  • 1 Romaine Heart, cut into bite-size pieces
  • 2 Mini seedless cucumbers, thinly sliced
  • 24 Santalina Tomatoes (or grape tomatoes) halved

Method

  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.
  2. In a large bowl, whisk together vinegar, yogurt, 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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