CONFETTI SALAD WITH PECANS AND PARMESAN CRISPS
3/4 cup grated Parmesan cheese 1 tbs chopped parsley 1/2 cup pecan halves 1/4 tsp salt 1/8 tsp cayenne pepper 1/4 cup sugar 1/3 cup balsamic vinaigrette 1 1/2 tsp Dijon mustard 1 clove garlic, minced 8 cups lettuce, torn in pieces 1 1/2 cups arugula, trimmed 1/2 cup shredded red cabbage
Heat oven to 325 degrees.* Line baking sheet with parchment paper, coat with cooking spray. Toss Parmesan with parsley, sprinkle over parchment paper. Bake until melted and beginning to brown. Cool. Remove from parchment paper break into pieces.
In bowl, toss pecans with salt and pepper, reserve. Coat jelly roll pan with cooking spray. In heated skillet, stir together sugar and 2 tbs water until dissolved. Bring to a boil, cook until mixture begins to turn golden. Stir in pecan mixture. Pour into pan. Cool, break into pieces.
Combine vinaigrette, mustard and garlic. Arrange lettuce, arugula and cabbage over serving plate. Toss with dressing. SPRINKLE WITH PARMESAN AND PECAN PIECES. Makes 6 servings.*