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Prep Time
15 mins
Total Time
20 mins
Serves
4

Ingredients

1 1/2 cups
shredded Parmesan cheese
375 mL
2 tbsp
balsamic vinegar
30 mL
3 tbsp
Vanilla yogourt
45 mL
1 pinch
each salt and pepper
0
1
Romaine heart, cut into bite-size pieces.
0
2
mini seedless cucumbers, thinly sliced
0
24
Santalina Tomatoes (or grape tomatoes) halved
0

Directions

Step 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.

Step 2

In a large bowl, whisk together vinegar, yogourt, 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.

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.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
230
Fat:
13 g
Carbs:
8 g
Protein:
21 g
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