Spinach Salad on Cheese Crisps

  • Created By
    Jenny Evans
  • Shared On
    11/18/13
  • Posted In
    Appetizers
A word from the cook
A light and flavorful appetizer that is sure to please anyone!
Ingredients

2 c. finely grated parmesan cheese, using a micro planer
1 – 8 oz. bag of baby spinach, chopped small
4 small Roma tomatoes, chopped small
¼ red onion, chopped small
5 slices bacon, cooked soft-crisp, chopped
1 avocado, 1 ½ inch thin pieces

Dressing:
¼ c. mayonnaise
¼ c. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 tsp. Dijon mustard
½ tsp. salt
2 tsp. sugar
¼ of small yellow onion, chopped
2 garlic cloves, chopped

Instructions

Dressing:

Blend in Blender until smooth.

Cheese Crisps:

Preheat oven to 400 F. Line a two large baking sheet s with parchment paper. Lay 2 tablespoons of the finely grated parmesan cheese about 1 inch apart on the baking sheet. Bake for 7 minutes. Take out and let cool on the parchment paper.

In a medium mixing bowl, combine the spinach, tomatoes, red onion, and dressing. Toss well.

Assembly:

Place a mound of salad on the cooled cheese crisp. Top with some chopped bacon. Lay a slice of avocado on top. Serve.

 

0 Notes

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