Cucumber and Tomato Salad in Parmesan Bowls

Prep time: 15min
Total time: 20min
Serves 4
1 1/2 cups
Shredded fresh Parmesan Cheese
375 mL
2 tbsp
Aged Balsamic Vinegar of Modena
30 mL
3 tbsp
Vanilla yogourt
45 mL
1 pinch
Each salt and pepper
0
1
Romaine Heart, cut into bite-size pieces.
0
2
Mini seedless cucumbers, thinly sliced
0
24
Santalina Tomatoes (or grape tomatoes) halved
0
calories
230
fat
13 g
carbs
8 g
protein
21 g

Directions

  1. Preheat oven to 375° F (190° C). On two parchment-lined baking sheets, spread cheese equally into four 6-inch circles. Bake until golden brown, about 4 to 5 minutes. While still warm, carefully lay cheese circles over the backside of bowls to shape. Allow to cool.

  2. In a large bowl, whisk together vinegar, yogurt, salt and pepper. Toss lettuce, cucumbers and tomatoes in dressing. To serve, set a Parmesan bowl in the centre of each of 4 plates and fill each bowl with salad.