Elevate your salad with parsley, tomato and mozzarella.
Parsley, Tomato & Mozzarella Salad
- Prepare Parsley, Tomato & Mozzarella Salad: In medium bowl, with whisk, stir oil and vinegar. Add remaining ingredients for salad; toss until well combined. Cover and refrigerate up to 4 hours. Makes about 2¼ cups.
- Prepare Frico Baskets: Preheat oven to 325°F. Generously spray rimmed baking pan with cooking spray or line pan with nonstick aluminum foil. In small bowl, combine Parmesan cheese, pine nuts, pepper and paprika.
- Prepare 6 baskets in batches of 2. Place 2 mounds cheese mixture (about heaping ¼ cup each) on prepared baking pan, gently spreading each mound to 5" circle. Bake 9-11 minutes or just until tops turn golden brown and bubble. Watch carefully during last minute of baking. Working quickly, with thin spatula, carefully transfer each circle to bottom side of muffin tin cup. With hand, press circle around cups to form bowl shape; let stand 5 minutes or until firm and crispy. Repeat with remaining cheese.
- Place 1 Frico Basket onto each of 6 salad plates; evenly divide Parsley, Tomato & Mozzarella Salad into baskets just before serving.
252 Calories Per Serving
SATURATED FAT: 8G