Prep Time: 15 minutes
Cook Time: 7-9 minutes
Servings: 6
Ingredients
12 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)2 tablespoons olive oil or truffle oil
¼ teaspoon ground black pepper
For the Dressing
3 tablespoons plain Greek Yogurt
1 tablespoon light mayonnaise
1 tablespoon lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
For the Salad
3 cups bibb or green leaf lettuce
¾ cup seedless red grapes, halved
¾ cup celery ribs, cuts into ½-inch pieces
¾ cup apples, cored & diced
½ cup toasted walnuts, roughly chopped
2 tablespoons Italian parsley, minced
Directions
- Preheat oven to 350
° F. - Use a pastry brush to brush oil on both sides of each Crepini.
- Lightly coat the back of a 12-cup muffin tins with cooking spray.
- Using the back of the muffin pan, lay each Crepini over a muffin cavity. Sprinkle black pepper over the Crepinis.
- Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven and let cool before assembly.
- While the Crepinis are baking, make the dressing: To a small mixing bowl, add all ingredients for the dressing. Whisk to combine and set aside.
- To a large mixing bowl, add ingredients for the salad. Drizzle dressing over the top and toss to combine. Taste and adjust seasoning as needed.
- Fill each Crepini cup with the salad mix and serve!
FEATURED PRODUCTS:
