Spinach Salad in Parmesan Bowls

This came from our Rural Energy Magazine

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  cup cranberry juice
• 2  teaspoons sugar
• 1  teaspoon cornstarch
• 1⁄4 cup raspberry vinegar or 1⁄4 cup apple cider vinegar
• 1  cup frozen raspberries in light syrup
• 1⁄2 cup hazelnuts
• 1 1⁄3 cups  coarsely grated parmesan cheese
• 1  cup  finely grated parmesan cheese
• 4  cups  spinach leaves, torn into pieces
• 1  lb  cubed  cooked turkey

Directions

1. In a medium saucepan, stir together cranberry juice, sugar, and cornstarch.
2. Bring to a boil, stirring often.
3. Cool.
4. Add raspberry vinegar and frozen raspberries, set aside.
5. Toast hazelnuts on a baking sheet in a preheated 350 degree oven for about 10 minutes.
6. Cool and coarsely chop.
7. Prepare Parmesan shells by spraying an 8 inch nonstick skillet with nonstick cooking spray.
8. Heat pan over medium heat.
9. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the pan, distributing the cheese evenly across the pan.
10. Allow cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
11. When cheese starts to turn golden-brown, remove from the pan and place over a mold or an inverted small stainless steel bowl.
12. Cool.
13. In a large bowl, toss spinach, turkey and hazelnuts.
14. Divide the salad among the cooled Parmesan shells.
15. Serve immediately with the dressing on the side.