Mixed Greens with Parmesan Crisps

By carol gorman

Ingredients

• 1 cup Kraft 100% Parmesan Grated Cheese 2 tsp. finely chopped fresh rosemary 8 cups baby mixed salad greens 1/2 cup seedless red grapes, halved 1/2 cup walnut pieces 1/2 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing

Details

Servings 8

Preparation

Step 1

PREHEAT oven to 400°F. Mix cheese and rosemary. Place 1 Tbsp. cheese mixture on lightly greased baking sheet; spread slightly to flatten.
REPEAT with remaining cheese mixture, making 16 crisps total, allowing 1-inch between each flattened crisp. Bake 5 min. Turn crisps over; bake an additional 1 min. or until golden brown. Cool on wire rack.
PLACE 1 cup greens on each of 8 plates. Top with 1 Tbsp. grape halves and 1 Tbsp. walnuts. Drizzle with 1 Tbsp. dressing. Serve each salad with 2 crisps. kraft kitchens tipsSubstituteTo add a pungent flavourful taste to your salad, try using arugula.