Skip to Content
Menu

Parmesan-Vinaigrette Salad

  • Save Recipe
  • Prep 10 min
  • Total 17 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Toasted nuts and shaved Parmesan cheese make this easy salad a memorable one you'll want to serve again and again.
Updated Jun 29, 2006
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1/2 cup coarsely broken walnuts or pecans
  • 1 piece (2 ounces) Parmesan cheese
  • 10 cups mixed bite-size pieces salad greens
  • 1 medium red bell pepper, cut into rings, pieces or strips
  • 1 cup red wine vinaigrette dressing

Steps

  • 1
    Sprinkle walnuts in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown; remove from heat (walnuts will become golden brown). Cool.
  • 2
    Cut cheese with potato peeler to shave into thin, wide curls.
  • 3
    Toss salad greens, bell pepper, dressing, walnuts and cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    To enjoy salad greens at their absolute best, toss salad with dressing and other ingredients just before serving.
  • tip 2
    Not quite sure your family will get through the whole salad in one meal? Prepare the whole recipe, and toss half the ingredients today and the other half tomorrow.

Nutrition

190 Calories, 13 g Total Fat, 5 g Protein, 14 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
115
Total Fat
13 g
Saturated Fat
3 g
Cholesterol
5 mg
Sodium
370 mg
Potassium
300 mg
Total Carbohydrate
14 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
66%
66%
Calcium
14%
14%
Iron
6%
6%
Exchanges:
3 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved