Parmesan Chop Salad

Yield: 8 servings

Ingredients

• 1/4 red onion, thinly sliced
• 1/2 each red and yellow peppers, diced
• 1/4 cup (about 12) kalamata olives, halved
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup Italian dressing
• 1/2 cup (2 ounces) Wisconsin Parmesan cheese, shredded and divided
• 1 Romaine heart, coarsely chopped

Instructions

1. Heat oven to 375 degrees F.
2. In a large bowl, toss together onion, bell peppers, olives, artichoke hearts and Italian dressing.
3. Marinate for 15 to 30 minutes.
4. Meanwhile, line a 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.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin