In partnership with Sam's Club

Fall Salad in Parmesan Bowls

Name: Fall Salad in Parmesan Bowls
Prep time: 10 min
Cook time: 25 min
Yield: 1
Ingredients: 2½ cups grated Member's Mark™ Parm Wedge; 1 tablespoon dried rosemary; 1 tablespoon freshly ground black pepper; 1 lemon, zested & juiced; 1 teaspoon dried chives; 2 teaspoons honey; Kosher salt and freshly ground black pepper; ¼ cup extra-virgin olive oil; 4 cups organic baby spring mix & baby spinach blend, trimmed; 1 Honeycrisp apple, small diced; 1/3 cup chopped, toasted pecans; ¼ dried cranberries; Freshly grated Parmesan cheese, for garnish

Recipes for the holidays.

Ingredients

Parmesan Cheese Cups

2½ cups grated Member's Mark™ Parm Wedge
1 tablespoon dried rosemary
1 tablespoon freshly ground black pepper

Fall Salad

1 lemon, zested & juiced
1 teaspoon dried chives
2 teaspoons honey
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
4 cups organic baby spring mix & baby spinach blend, trimmed
1 Honeycrisp apple, small diced
1/3 cup chopped, toasted pecans
¼ dried cranberries
Freshly grated Parmesan cheese, for garnish

Steps

Have ready a regular-sized (12-cup) muffin tin and a shot glass.
To make the Parmesan cups: Heat a small non-stick pan over medium heat. Only make 1 at a time. Use a 1 tablespoon measure to scoop 3 tablespoons of grated cheese into middle of the pan. Use the back of the measuring spoon to evenly spread the cheese into a 5-inch circle.

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