Cucumber & Tomato Salad in Parmesan Bowls

  • Prep Time 15 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 1 1/2 cups shredded Parmesan cheese 375 mL
  • 2 tbsp balsamic vinegar 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

Directions

  • Step 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.

  • Step 2

    In a large bowl, whisk together vinegar, yogourt, 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.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 230
  • Fat 13 g
  • Carbs 8 g
  • Protein 21 g