Ingredients
1/2 cup finely grated Parmesan cheese (2 ounces)
3/4 pound red or green leaf lettuce
Reduced-Fat Herb Vinaigrette
Coarse salt and ground pepper
Preparation
Preheat oven to 350 degrees. Divide grated Parmesan cheese into 4 mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
Bake until melted and golden brown, rotating sheet halfway through, about 10 minutes. With a thin metal spatula, transfer crisps to a wire rack; let cool.
Tear red or green leaf lettuce into bite-size pieces (about 12 cups). Toss with Reduced-Fat Herb Vinaigrette; season with coarse salt and ground pepper. Serve salads with Parmesan crisps.
