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Strawberry Salad with Parmesan Crisps


Units Scale
  • 1 bag mixed greens
  • 1 pint strawberries (sliced)
  • 1/4 cup toasted pecans
  • 1 cup parmesan cheese
  • Poppy Seed Vinaigrette
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon mustard
  • 1 teaspoon poppy seeds
  • 1 teaspoon Monk Fruit raw or 12 teaspoons sugar
  • Sea Salt
  • Freshly ground black pepper
  • 1/4 cup olive or grapeseed oil
  • Parmesan Crisps
  • 3 ounces parmesan cheese
  • Pepper
  • Paprika
  • Cayenne Pepper


  1. Heat the oven to 300 degrees.
  2. Grate cheese using a zester or fine side of the grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika and a sprinkle of cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.
  3. Whisk white balsamic vinegar, mustard, monkfruit, poppy seeds and olive oil in a large bowl.
  4. Toss greens and strawberries with dressing. Top with pecans and parmesan crisp. Add in your favorite cheese, if desired.