| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 (7-ounce) container shredded Parmesan, Romano, and Asiago cheese blend
- 1 (4.5-ounce) jar whole mushrooms
- 1 cup halved cherry tomatoes
- 1 1/2 cups baby spinach leaves
- 1/3 cup thinly sliced red onion
- 1/4 cup Italian dressing
Instructions
- Preheat oven to 425 degrees F.
- Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)
- Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.
- In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add dressing and toss to combine. To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 643 |
| Total Fat | 43 g |
| Saturated Fat | 25 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 129 mg |
| Sodium | 2088 mg |
Reviews
How can people write a review when they don’t make the recipe?????? I MADE this recipe and I am here to tell anyone who will read this that it is a keeper of a recipe. The flavors are spectacular. I also made some with a different dressing – french for a couple of my friends who didn’t care for Italian dressing. Both were spectacular. I am going to try this same recipe with other dressings as well. The important thingis that this is a very unique presentation that none of my party guests had ever seen anything like before, and the taste is really spot-on !!! AAAAAAAAAAAAAAAAA+++++++++++++++++++++ Thanks Sandra for another great keeper recipe!!!
Must try. With friends, can eat it like a taco, formal dinner party, silverware a must. Most delicious salad my husband and I have ever had.
I didn’t make the salad but I did make the cheese crisps and served it as the shell for a ceasar salad. The shell acts as the croutons and the cheese, was a hit with everyone!!
I didn’t make the salad however, I did make the crisps. But I made smaller versions kinda like making cheese chips and served them as an appetizer on a vegetable/fruit/party tray. Pretty Good.
I decided this might be good to use for a taco shell. It turned out good but, I didn’t consider the leakage possibility so I improvised and formed them into bowls for a taco “salad” style bowl. It worked out great!
Very cool idea, cheese crisps can be stuffed with all sorts of mixtures. I tried them today and they are very easy, quick, and very simple to make. Looking forward to making various dishes.
After reading the reviews I decided to try it with sauteed fresh mushrooms. The salad turned out nice but the cheese crisps were very salty. I don’t think it is worth the effort.
The canned mushrooms made the salad taste old and musty. Not a keeper.
tasteless
Didn’t care for this salad