||Parmesan cheese, grated|
|2 tablespoons||sherry vinegar|
|1 tablespoon||extra-virgin olive oil|
|1||garlic clove, minced|
|1/4 teaspoon||hot sauce|
|2 cups||cherry or grape tomatoes, halved|
|1||yellow bell pepper, diced|
|1/2||large seedless cucumber, cut into 1/2-inch pieces|
|1 cup||fresh cilantro, chopped|
|3||scallions, thinly sliced|
To make the cheese crisps, heat a small dry nonstick skillet over medium-low heat. Spread 2 tablespoons cheese into a thin layer in the skillet; let melt and brown on the bottom, 1 – 2 minutes. With a small spatula, gently lift the edges of the cheese, then flip over. Cook until lightly browned, about 1 minute longer. Transfer to a paper towel-lined plate. Repeat with the remaining cheese, working with 2 tablespoons at a time. Let cheese crisps cool 5 minutes, then break into shards.
Whisk together vinegar, shallot, oil, garlic, and hot sauce in a large bowl until blended. Add tomatoes, bell pepper, cucumber, cilantro, and scallions to the dressing; toss until well combined. Serve topped with the cheese crisps.
|Serving Size||1 1/4 cups salad with 2 tablespoons cheese crisps|
|Sat Fat||2.5 g|
|Trans Fat||0 g|