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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.

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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