Mushroom Salad in Cheese Crisps

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Spray a baking sheet with olive oil non-stick cooking spray.

3. 3

   Line baking sheet with parchment paper, and then spray paper with cooking spray.

4. 4

   Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter.

5. 5

   Form a second circle on other half of baking sheet.

6. 6

   (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)

7. 7

   Bake for about 5 minutes, or until cheese is golden around edges.

8. 8

   Using a wide spatula, carefully turn cheese rounds over.

9. 9

   Bake for about 2 minutes longer, or until deep golden color around edges and set in center.

10. 10

    Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape.

11. 11

    Let cool while shaped over rolling pin.

12. 12

    Repeat with remaining cheese to make 2 more circles.

13. 13

    In a medium bowl, combine mushrooms, tomatoes, spinach, and onion.

14. 14

    Add dressing and toss to combine.

15. 15

    To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.