Spinach Salad in Parmesan Bowls

Name: Spinach Salad in Parmesan Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 cup cranberry juice; 2 teaspoons sugar; 1 teaspoon cornstarch; 1/4 cup raspberry vinegar or 1/4 cup apple cider vinegar; 1 cup frozen raspberries in light syrup; 1/2 cup hazelnuts; 1 1/3 cups coarsely grated parmesan cheese; 1 cup finely grated parmesan cheese; 4 cups spinach leaves, torn into pieces; 1 lb cubed cooked turkey

Submitted by Charlotte J

"This came from our Rural Energy Magazine"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

1 cup cranberry juice
2 teaspoons sugar
1 teaspoon cornstarch
¹⁄₄ cup raspberry vinegar or 1/4 cup apple cider vinegar
1 cup frozen raspberries in light syrup
¹⁄₂ cup hazelnuts
1 ¹⁄₃ cups coarsely grated parmesan cheese
1 cup finely grated parmesan cheese
4 cups spinach leaves, torn into pieces
1 lb cubed cooked turkey

directions

In a medium saucepan, stir together cranberry juice, sugar, and cornstarch.
Bring to a boil, stirring often.
Cool.
Add raspberry vinegar and frozen raspberries, set aside.
Toast hazelnuts on a baking sheet in a preheated 350 degree oven for about 10 minutes.
Cool and coarsely chop.
Prepare Parmesan shells by spraying an 8 inch nonstick skillet with nonstick cooking spray.
Heat pan over medium heat.
For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the pan, distributing the cheese evenly across the pan.
Allow cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
When cheese starts to turn golden-brown, remove from the pan and place over a mold or an inverted small stainless steel bowl.
Cool.
In a large bowl, toss spinach, turkey and hazelnuts.
Divide the salad among the cooled Parmesan shells.
Serve immediately with the dressing on the side.