Confetti Salad
Ingredients
- 3/4 cup grated Parmesan cheese
- 1 Tbs. chopped fresh parsley
- 1/2 cup pecan halves
- 1/4 tsp. salt
- 1/8 tsp cayenne pepper
- 1/4 cup sugar
- 1/3 cup bottled balsamic
- vinaigrette
- 1 1/2tsp. Dijon mustard
- 1 small clove garlic, minced
- 1 medium lettuce 8 cups lettuce
- 1 1/2 cups trimmed arugula
Directions
- Preheat oven to 325 degrees F. Line baking sheet with parchment;
- coat with cooking spray. Toss Parmesan with parsley; sprinlke over
- parchment in thin layer. Bake until melted and beginning to brown,
- about 10 minutes. Cool on rack. Remove from parchment; break into
- pieces. In small bowl toss pecans with salt and pepper; reserve. Coat
- jellyroll pan with cooking spray. In medium skillet over low heat
- stir together sugar and 2Tbs. water until dissolved. Bring to boil;
- cook, without stirring, until mixture begins to turn golden. Stir in
- pecan mixture. Pour onto jellyroll pan. Cool onrack; break into
- pieces. Combine vinaigrette, mustard and garlic. Arrange lettuce,
- arugula and cabbage over serving plate. Toss with dressing; sprinkle
- with Parmesan and pecan pieces. Crisps, pecans and vinaigrette