Spinach and Turkey Salad in Parmesan Bowls
A wonderful pairing that makes any meal feel special.
Spinach and Turkey Salad in Parmesan BowlsServes 4
INGREDIENTS
• Vegetable oil spray
• 2 1/3 cups grated Parmesan cheese
Salad
• 1 lb cooked turkey breast, cut into 1/2 inch cubes
• 1/2 cup chopped walnuts
• 4 cups spinach leaves
• 1 cup cranberry juice
• 2 tsp sugar
• 1 tsp cornstarch
• 1/4 cup vinegar
• 1 cup fresh or frozen raspberries
30 min
60 min
4
DIRECTIONS
Dressing
1 ) Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken.
2 ) Cool, then add vinegar and raspberries.
3 ) Cover and refrigerate.
4 ) Prepare spinach by tearing into bite-size pieces. Cover and refrigerate.
Shells
1 ) Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray.
2 ) Heat pan over medium heat. For each shell, add 1/3 cup Parmesan to the bottom of the pan, distributing the cheese evenly. Allow the cheese to bubble for about 30 seconds, then add an additional 1/4 cup Parmesan.
3 ) When the cheese starts to turn a golden brown, remove from pan and place over a mold or small bowl. The cheese will form a "bowl" as it cools.
4 ) Toss spinach, turkey, and walnuts in a large bowl.
5 ) Divide among the cooled Parmesan shells and serve with raspberry dressing.