Tomato and cucumber salad in Parmesan bowls
Prep Time
Cooking Mode
375 mL (1½ cups) cup shredded fresh Parmesan
30 mL (2 tbsp.) tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena
45 mL (3 tbsp.) tbsp vanilla yogurt
1 pinch salt and pepper
1 romaine heart
2 mini cucumbers
24 Santalina tomatoes
375 mL (1½ cups) cup shredded fresh Parmesan
30 mL (2 tbsp.) tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena
45 mL (3 tbsp.) tbsp vanilla yogurt
1 pinch salt and pepper
1 romaine heart
2 mini cucumbers
24 Santalina tomatoes
Directions
1Preheat oven to 190°C (375°F). Line 2 baking sheets with parchment paper. Spread cheese equally into four 15-cm (6-in.) circles. Bake until golden brown, about 4 to 5 minutes. While still warm, gently lay cheese circles over the backside of bowls to shape. Set aside to cool.
2In a large bowl, whisk together the vinegar, yogurt, salt, and pepper. Toss lettuce, cucumbers, and tomatoes in vinaigrette. Place Parmesan bowls in the centre of each of four plates. Fill with salad and serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note