Spinach and Turkey Salad in Parmesan Bowls
- 1 cup cranberry juice
- 2 tsp sugar
- 1 tsp cornstarch
- 1/4 cup vinegar
- 1 cup fresh or frozen raspberries
- 1/2 cup chopped walnuts
- 4 cups spinach leaves
- vegetable oil spray
- 2 1/3 cups grated Parmesan cheese
- 1 lb cooked turkey breast, cut into 1/2 inch cubes
Dressing: Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool, then add vinegar and raspberries. Cover and refrigerate.
Prepare spinach by tearing into bite-size pieces. Cover and refrigerate.
Shells: 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 Parmesan to the bottom of the pan, distributing the cheese evenly. Allow the cheese to bubble for about 30 seconds, then add an additional 1/4 cup Parmesan. When the cheese starts to turn a golden brown, remove from pan and place over a mold or small bowl. The cheese will form a "bowl" as it cools.
Toss spinach, turkey, and walnuts in a large bowl. Divide among the cooled Parmesan shells and serve with raspberrie dressing.