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Spinach Salad in Parmesan Bowls

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“This came from our Rural Energy Magazine”

Ingredients Nutrition


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

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