Best 3 Mixed Green Salad With Parmigiano Crisps Recipes

Indulge in a symphony of flavors with our Mixed Green Salad with Parmigiano Crisps, a delightful dish that combines the freshness of mixed greens with the savory crunch of homemade Parmigiano Crisps. This vibrant salad features a medley of crisp romaine lettuce, baby spinach, arugula, and tender mixed greens, tossed in a tangy lemon-herb vinaigrette that bursts with brightness in every bite. The salad is adorned with shaved Parmigiano-Reggiano cheese, adding a nutty and salty dimension that perfectly complements the delicate greens. The highlight of this dish lies in the crispy Parmigiano crisps, which are easily made by baking grated Parmigiano cheese until golden brown, creating a delightful textural contrast and an explosion of flavor in each bite. This versatile salad is not only a feast for the senses but also a healthy choice, making it perfect for light lunches, refreshing side dishes, or as a vibrant addition to your next gathering. Discover the culinary joy of this mixed green salad with Parmigiano crisps through our carefully curated recipes, which include variations such as a balsamic vinaigrette dressing, a creamy avocado dressing, and a zesty lemon-herb vinaigrette, each offering a unique flavor profile to tantalize your taste buds.

Here are our top 3 tried and tested recipes!

MIXED GREEN SALAD

Mixed Green Salad image

Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 tablespoon red wine vinegar plus 1-1/2 teaspoons red wine vinegar
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
6 cups torn salad greens
2 medium tomatoes, cut into thin wedges
1 medium cucumber, sliced
2 tablespoons shredded Parmesan cheese

Steps:

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.

Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MIXED GREENS WITH PARMESAN CRISPS

Mixed Greens with Parmesan Crisps image

Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.

Provided by My Food and Family

Categories Home

Time 26m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1 cup KRAFT Shredded Parmesan Cheese
2 tsp. finely chopped fresh rosemary
8 cups baby salad greens
1/2 cup seedless red grapes, halved
1/2 cup coarsely chopped walnuts, toasted
1/2 cup KRAFT Caesar Vinaigrette Dressing

Steps:

Heat oven to 400°F.
Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.

Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

MIXED GREEN SALAD

Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

Tips:

Use a variety of lettuces and greens for a more flavorful salad.
Wash and dry your greens thoroughly before assembling the salad to prevent dilution of the dressing.
For a lighter dressing, use a combination of olive oil and lemon juice or vinegar.
To make the Parmigiano crisps, use a microplane grater to create thin shavings of cheese.
Bake the Parmigiano crisps in a preheated oven until golden brown and crispy.
Add the Parmigiano crisps to the salad just before serving for a crunchy texture.

Conclusion:

This mixed green salad with Parmigiano crisps is a delicious and easy-to-make salad that is perfect for any occasion. The combination of fresh greens, tangy dressing, and crispy Parmigiano crisps makes this salad a crowd-pleaser. With a few simple tips, you can make this salad even more flavorful and enjoyable.