Confetti Salad

Ingredients

• 3/4 cup grated Parmesan cheese
• 1 Tbs. chopped fresh parsley
• 1/2 cup pecan halves
• 1/4 tsp. salt
• 1/8 tsp cayenne pepper
• 1/4 cup sugar
• 1/3 cup bottled balsamic
• vinaigrette
• 1 1/2tsp. Dijon mustard
• 1 small clove garlic, minced
• 1 medium lettuce 8 cups lettuce
• 1 1/2 cups trimmed arugula

Directions

• Preheat oven to 325 degrees F. Line baking sheet with parchment;
• coat with cooking spray. Toss Parmesan with parsley; sprinlke over
• parchment in thin layer. Bake until melted and beginning to brown,
• about 10 minutes. Cool on rack. Remove from parchment; break into
• pieces. In small bowl toss pecans with salt and pepper; reserve. Coat
• jellyroll pan with cooking spray. In medium skillet over low heat
• stir together sugar and 2Tbs. water until dissolved. Bring to boil;
• cook, without stirring, until mixture begins to turn golden. Stir in
• pecan mixture. Pour onto jellyroll pan. Cool onrack; break into
• pieces. Combine vinaigrette, mustard and garlic. Arrange lettuce,
• arugula and cabbage over serving plate. Toss with dressing; sprinkle
• with Parmesan and pecan pieces. Crisps, pecans and vinaigrette