1 c cranberry juice
2 tsp sugar
1 tsp cornstarch
1/4 c raspberry vinegar
1 c frozen raspberries in syrup
1/2 c hazelnuts
4 c spinach leaves, cleaned, dried and stemmed
Vegetable oil spray
1-1/3 c Parmesan cheese, coarsely grated
1 c Parmesan cheese, finely grated
1 lb COOKED TURKEY BREAST, cut into 1/2-inch cubes
Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool.
Add raspberry vinegar and frozen raspberries. Cover and set aside.
In a preheated 375 degree F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and set aside.
Prepare cleaned spinach by tearing into bite sized pieces. Cover and refrigerate.
Prepare Parmesan shell by spraying an 8-inch nonstick saute pan with vegetable oil spray. Heat pan over medium heat.
For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the saute pan, distributing the cheese evenly across the pan.
Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Cool shells.
Toss spinach, turkey and hazelnuts in a bowl.
Divide salad among cooled Parmesan shells. Serve the dressing on the side. Serve immediately.
631 Total Calories
28 g Total Fat
140 g Cholesterol
1044 mg Sodium
34 g Total Carbohydrates
61 g Protein