Mixed Greens with Parmesan Crisps

Ingredients

• 8 cups baby salad greens 
• 0.5 cup caesar vinaigrette dressing kraft
• 2 tsp rosemary fresh finely chopped
• 1 cup parmesan cheese shredded kraft
• 0.5 cup grapes red seedless halved
• 0.5 cup planters walnuts toasted coarsely chopped

Equipment

• baking sheet
• oven
• wire rack

Directions

1. Heat oven to 400F.
2. Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
3. Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
4. Cover 8 plates with greens; top with grapes, nuts and dressing.
5. Serve with Parmesan crisps.