Parmesan Crisp Salad
Parmesan Crisp Salad pairs nutty, oven-baked cheese wafers with a crunchy Brussels sprouts base for a lively mix of textures. Juicy orange segments and sweet red grapes brighten each bite, while toasted hazelnuts add warmth and depth. Serve it as a light dinner or elegant starter when you want something fresh with a satisfying crunch.
- Prep15 min
- Cook10 min
- Serves4
- DifficultyEasy
- 1
Heat the oven to 350 degrees F (175 degrees C). Lightly oil a sheet pan and arrange 1 tablespoon of shredded Parmesan in small piles on the pan.
- 2
Bake for 8 minutes, or until the cheese begins to brown. Take the pan out of the oven and let it cool for 1 minute. Lift the crisps off the pan and let them cool completely.
- 3
In a small bowl, whisk the vinegar and olive oil together. Pour the dressing over the chopped Brussels sprouts and toss until evenly coated. Move to a serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with the Parmesan crisps.
- Calories 392.54 kcal Moderate
- Protein 24.36 g Good Source
- Carbs 15.46 g Moderate
- Total Fat 26.41 g High
- Saturated Fat 9.81 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 50.45 mg Moderate
- Sodium 533.83 mg High
- Fiber 4.01 g Moderate
- Sugar 9.4 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 750.71 mg Good Source
- Iron 0.93 mg Low Source
- Potassium 346.02 mg Low Source
- Vitamin A 152.98 mcg_rae Moderate
- Vitamin C 73.72 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tree Nuts 🌰
- Milk 🥛
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