Spinach Salad in a Parmesan Frico Cup

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5

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Total Reviews: 4

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  • on November 12, 2012

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    I loved this recipe. I made it last Thanksgiving and it was a huge hit. I did make one small addition that I thought really made it special. I added pomegranet seeds to the salad. Everyone loved. I plan to mke it again for our Thanksgiving feast this year.

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  • on April 08, 2012

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    made this for a bridal shower and it was a huge hit! So delicious & fresh tasting. We're having it today with Easter dinner--great complement to the ham. I made the cups by draping the cheese over an inverted muffin tin. Much easier for me.

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  • on January 16, 2012

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    This is excellent! Here's some suggestions I have:

    When the Parmesan cheese comes out of the oven, you can wait a minute to move it over the muffin cups - makes it not tear as easily. You CAN'T wait for it to cool, but I found the first ones I moved, stretched too much whereas those as the end didn't. Also you only need 1/2 the filling. I didn't know how long to roast the almonds. I sliced them, put them on a sheet and let them roast while the oven heated. As soon as the aroma was noticeable, I took them out. It is worth doing this step. GREAT recipe.

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  • on September 16, 2011

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    Delicious! The hard part was grating 1 1/2 C. of Parmesan, but it's worth it. The salad blend was so good. At first I was dubious about mixing oranges in the salad but it balances very well with the other ingredients if followed exactly as directed. This is a nice, fun food to eat.

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