Spinach Salad In Parmesan Bowls

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.