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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Goes great with my Peppered Wine Steak. Ingredients:
1/2 cup reduced-fat caesar salad dressing |
1 tablespoon sour cream (can use low-fat) |
1 cup parmesan cheese, shredded |
2 (10 ounce) bags romaine lettuce, and escarole blend |
8 ounces baby roma tomatoes, cut into wedges |
Directions:
1. In small bowl, combine dressing and sour cream; set aside.
2. In nonstick skillet coated with cooking spray over medium heat, sprinkle 2 T Parmesan in a circle.
3. Cook 2 minutes or until bubbly and golden; flip and cook 30 seconds more.
4. Remove, blot on paper towels.
5. Repeat with remaining cheese to make 8 crisps.
6. Arrange lettuce, tomatoes and cheese crisps on platter; drizzle with dressing.
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