Mixed Greens with Romano Crisps
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 105
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 23
- Sodium
- 333
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
1 cup grated Romano
12 ounces mixed greens, from bulk bin or packages found in produce department
1/4 cup (a handful) fresh herbs (whatever you have on hand: parsley, basil, chives, sage, etc.)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Salt and pepper
Directions
- Heat a nonstick skillet or griddle pan over medium high heat.
- Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
- Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
- Top dressed salad with crisps.