Tuesday, July 10, 2012

Mixed Greens Salad with Balsamic Vinaigrette and Parmesean Crisps


I made a mixed greens salad with parmesan cheese crisps, balsamic vinaigrette, apples and carrots for dinner tonight. I find salads very fun to decorate. You can really expand on the decoration of a salad. 

Parmesean Cheese Crisps:
  • 1 cup of grated parmesan cheese 
  • Pre heat the oven to 350 degrees farenheit. 
  • Put the grated cheese in little small circle piles  onto an OILED or GREASED sheet of parchment paper on a baking tray. You can grease it with canola oil or butter. Press the parmesan flat with the back of a spoon. 
  • Bake the crisps for at least 4 minutes, but check the oven to make sure they don't get too brown. 
  • Remove from oven once they turn a darker yellowish color. 
  • Remove the crisps with a spatula after the crisps have been out of the oven for at least a minute. 

Recipe for Balsamic Vinaigrette
I made this without looking at a recipe. Here is what I did:
  • 1 tablespoon of garlic 
  • Tiny bit of dijon mustard 
  • 1/4 cup of balsamic vinegar 
  • 1/4 cup of extra virgin olive oil 
  • Tiny bit of salt 
  • Tiny bit of pepper  
Make sure you taste the dressing before serving. Add more ingredients to your liking. 

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