For a nutrient-packed twist, this healthier Caesar salad features spinach and kale in addition to romaine.
But it’s the Parmesan crisps that make this salad dinner party-worthy.
Serve it the next time you entertain at home.
Place onion in a small bowl and cover with ice water.
Spread 1/2 cup Parmesan into a 9-by-7-inch oval on the prepared pan.
Bake until lightly browned and crisp, 10 to 14 minutes.
Let cool on a wire rack.
Add the remaining 1/4 cup Parmesan and pulse to combine.
Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat.
Transfer to a serving platter.
Drain the onion and pat dry with paper towels.
Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.
Look for them in the refrigerator case near other whole eggs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
