The Partiologist: Spinach Salad

Spinach Salad

This is not your ordinary Spinach Salad - so this is perfect for me! I also said that I don't enjoy things as much if I make them. Today I'll have to retract that statement. This salad not only makes a great presentation but is quite yummy even if you make it yourself. This is the salad I made for the Conversation Heart Valentine Party, a Spinach Salad in a Parmesan Frico Cup, take a look.

Spinach Salad

Parmesan Frico Cups

Preheat the oven to 375 degrees F
1 1/2 cups grated Parmesan

Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter

I used a cookie cutter to make them uniform in size.

Remove Cookie Cutter.

Bake for 8 to 10 minutes, until golden and bubbly.

Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin (I used a small bowl). Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
Citrus Vinaigrette
1/4 cup extra-virgin olive oil (I only used 2 Tlb.)
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all the ingredients in a jar or a tight-sealing plastic container.
Shake to blend.

Spinach Salad
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced
In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately. 
Recipe By Giada De Laurentiis

Until today, I had no idea what a Frico was. So I will tell you what I learned.
A Frico, known in America is a cheese crisp.
Now I will no longer be offended when someone calls me a "Frico"!

Let's Get Our Frico On!


  1. I've always wondered how these were made and thanks so much for sharing the steps.
    I'm going to make them next week for some very important dinner guests!


  2. You have amazed me once again! So attractive when served, and, yet so simple to do! Thanks!
    (I really am not surprised by your creativity, though! - HA) Cheeron!

  3. I could eat the cups plain!!! I've always loved cooked cheese! This is soooooo good!

  4. How fun! I love this idea! Thanks!

  5. You did a great job! I love your tutorial. And your salad looks yummy. Wonderful idea for entertaining!


    PS It would REALLY help if you turned off the word verification. I've had to do it over 4 times. When I had it on my new blog, alot of bloggers told me it was wise to turn it off and that it keeps people from making comments. I agree. I have been so much happier since I did. Thanks!

    1. Wow Nann, great suggestion - I had NO idea that you could turn it off. I'll try and figure out how!! Thanks

  6. That looks really yummy. Thanks for sharing.

  7. Really would love to try this. I don't understand the picture where the cheese bowl is inside a red/orange bowl. It doesn't look like the "muffin tin" or the "small drinking" glass and I can't figure out if the glass pushes the cheese
    down over the back of the muffin tin????? Could you please add a few extra tips below? Thanks.

    1. Sorry Lexy - the photo only shows the cheese inside the bowl. I had already pushed it down with the glass and removed the glass for the photo.

      So place the hot cheese rounds inside a bowl, press down with the bottom of a glass and repeat with the remaining cheese rounds.
      Hope this helps.

    2. Yes, your answer does help greatly. I was lost regarding the muffin tin...I didn't pay attention where you said you used a small bowl. Glad to know how to do this....just in time for Easter dinner. Again, thank you.


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