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Parmesan Chop Salad

Parmesan Chop Salad



  1. Heat oven to 375 degrees F.
  2. In large bowl, toss together onion, bell peppers, olives, artichoke hearts and Italian dressing.
  3. Marinate for 15 to 30 minutes.
  4. Meanwhile, line baking sheet with silicone baking sheet or greased parchment paper. Place 8 teaspoons of parmesan in 8 small circles.
  5. Bake for 7 to 8 minutes, or until golden, watching closely.
  6. Carefully remove parmesan chips to paper plate to cool.
  7. To assemble salad, add romaine to marinated vegetables and toss.
  8. Sprinkle salad with remaining parmesan, and serve with parmesan.

Servings: 8

Recipe and photo credit: Dairy Farmers of Wisconsin


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