Parsley, Tomato & Mozzarella Salad in Frico Baskets
Elevate your salad with parsley, tomato and mozzarella.
1 hr
6 Serving(s)
Ingredients
Parsley, Tomato & Mozzarella Salad
- 1 1/2 tbsp. extra virgin olive oil
- 2 tsp. red wine vinegar
- 8 oz. fresh mozzarella, cut into 1/2 inch pieces
- 1/4 white onion, thinly sliced
- 3/4 cup grape tomatoes, quartered
- 1/2 cup fresh parsley, finely chopped
Frico Baskets
- nonstick cooking spray
- 1 1/2 cups shredded Parmesan cheese
- 1/4 cup pine nuts, finely chopped
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
Instructions
- 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 four hours. Makes about 2 1/4 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 six baskets in batches of two. Place two mounds cheese mixture (about heaping ¼ cup each) on prepared baking pan, gently spreading each mound to five-inch 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 five minutes or until firm and crispy. Repeat with remaining cheese.
- Place one Frico Basket onto each of six salad plates; evenly divide Parsley, Tomato & Mozzarella Salad into baskets just before serving.
Nutrition Facts
252 Calories Per ServingFat: 19gSaturated Fat: 8gCholesterol: 40mgSodium: 456mgCarbohydrates: 3gFiber: 1gSugars: 1gProtein: 15gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe