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Mixed Greens with Parmesan Crisps

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Total Time

8 servings

Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
  • Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
  • Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.

Special Equipment Needed


For a slightly pungent flavorful, substitute arugula for the baby greens.


Prepare using KRAFT Light Red Wine Vinaigrette Dressing.


  • 8 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1 Meat (L)
  • 1 Fat

Nutrition Bonus

Get your meal off to a nutritious start with this fabulous first course that contains both salad greens, which contain vitamin A, and Parmesan cheese, a good source of calcium.

Nutritional Information

Serving Size 8 servings
Calories 140
Total fat 11g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 430mg
Carbohydrate 5g
Dietary fiber 1g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 30 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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