Strawberry Spinach Salad

in a Parmesan Basket


  • 1 bag baby spinach leaves
  • 1 container strawberries, sliced
  • 1 lb mini mozzarella balls in water, drained and halved
  • 1 small red onion, sliced thinly
  • 3 Tablespoons FRENCH PANTRY Meyer Lemon Oil
  • 1½ Tablespoons FRENCH PANTRY Strawberry Balsamic

For the Parmesan Baskets:

  • 3 cups shredded Parmesan Cheese



    For the Parmesan Baskets:

    Preheat oven to 350°F. Place Bonmat on Perforated Baking Sheet.

    Form large (about 6 inches in diameter) Parmesan circles on Bonmat. Place in oven; watch carefully. When edges begin to turn golden (a few minutes), remove from oven and let cool just until you can lift with a spatula (one minute or less).

    Using the backside of the Straight Muffin Tray gently place parmesan circles on top of well and press around well to form a basket shape. Let cool. Repeat until you have enough baskets for guests.

    bon TIP: Use the Texas Muffin Tray for larger baskets.

    For the Salad:

    Mix the spinach, sliced strawberries, mozzarella and sliced onion in the Stainless Mixing Bowl.

    Combine the lemon oil and the strawberry balsamic in a small bowl and whisk together. Pour dressing over salad and toss to combine with the tongs. Place salad into the cooled Parmesan baskets.



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