gluten free, vegetarian, egg free, soy free, nut free

What You'll Need:

½ pound baby spinach

1 small head romaine, chopped

1 small bag baby kale

4 Tbsp capers

4 ounces (about 1c) parmesan cheese, shredded

Parchment paper

For the dressing:

½ c olive oil

½ tsp sea salt

½ tsp stone ground mustard

Juice of ½ large lemon

2 cloves garlic

Black pepper to taste

Preheat oven to 350*

Line a baking sheet with parchment paper. Make parmesan crisps by dolloping heaping 1-2 Tbsp size mounds of cheese into the paper. Leave about 2 inches between each—they will spread as they melt! Pop into the oven for 12 minutes.

While crisps bake, mix greens & capers into a large salad bowl OR divide evenly into (4) containers for easy grab & lunches throughout the week.

Then, prepare dressing by combing ingredients int a small food processor or blender until smooth.

Allow parmesan crisps to cool. Break crisps over greens. Toss with dressing just before serving.

Serves 4 as a main, more as a side.