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Crispy Parmesan Cheese & Rosemary Cups Recipe with Spinach & Strawberry Salad
- 1 cup (packed) Parmesan cheese
- 1 tbsp fresh rosemary
- 1 tsp all-purpose flour
- 1 cup (packed) spinach leaves, torn into small pieces
- 2 tbsp slivered almonds, lightly toasted
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 2 large strawberries, cut into quarters
Directions:View on Cookin Canuck
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