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Parmesan Salad Bowl with Sand Hill Plum Dressing

Parmesan Salad Bowl with Sand Hill Plum Dressing
  • Quick & Easy!
  • Gluten Free!

Why We Like It

Yes, this includes a salad bowl made out of parmesan cheese!  Treat yourself or use this as an idea to serve salad to your friends or family at your next gathering - it looks pretty cool and tastes great!  The Sand Hill Plum Vinaigrette is the best part of this salad -- it is made from the Sand Hill Plum Jelly from Steve's Jams and Jellies at the Kansas Grown Farmer's Market!  Or, pick another flavor -- this vinaigrette dressing is super easy to use any flavor of your favorite jam!  Just remember to keep the salad simple and let the jam vinaigrette (and the parmesan bowl) be the star!


  • 1 cup parmesan cheese (shredded, or more depending on the size for your bowls)
  • 6 cups romaine lettuce
  • 1 jicama (or diakon, cut into strips)
  • 1/2 cup walnuts (toasted)
  • Jam Vinaigrette:
  • 3 Tbsp olive oil
  • 2 Tbsp Sand Hill Plum Jelly (or jelly/jam flavor of your choice)
  • 1 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp tahini paste
  • 1/4 tsp sea salt
  • 1 garlic clove (finely diced or 1/8 tsp garlic powder)
  • 1/4 tsp black pepper
Serves: 4Ready In: 20 minutes


  1. Preheat oven to 400 degrees and find 4 small bowls you would like to use as the cheese bowl molds.  Turn the bowls upside down and set aside.  (The bowls will not go in the oven).
  2. Spray a large baking sheet with cooking spray.  Place 1/4 cup of shredded parmesan cheese on the baking sheet.  Spread the cheese in a circle about 1/4" thick.  Repeat this 4 times, for 4 bowls.  You want to leave about 2 inches around each circle because the cheese will spread slightly as it melts.  (I had to use 2 baking sheets).   Place in the oven for 8 minutes.  Your cheese should begin to brown, but you want the center of the cheese to be cooked enough so it won't fall apart.  Remove from the oven, use a spatula to transfer the melted cheese to lay over the upside down bowls.  (You can use a paper towel to press the cheese around the bowl and this will also help absorb any grease).  Let cool for about 5 minutes.
  3. In a small bowl or mason jar, add the olive oil, jelly or jam, red wine vinegar, lemon juice, tahini, salt, garlic and pepper.  Stir or shake to combine.  Set dressing aside.
  4. Toast the nuts in a dry skillet for about 3 minutes or until fragrant.
  5. When bowls are cooled, assemble the salads by layering romaine, jicama strips (or diakon), and toasted nuts in each bowl.  Drizzle vinaigrette dressing on top.  Enjoy!
(Recipe adapted from (jam vinaigrette))

Quick Tips

Jicama is a round root vegetable that is high in fiber and great on salads and in stir fry dishes.  A jicama's texture is similar to a turnip but tastes more like an apple or water chestnut.  Wash it just like a potato, slice off the ends, peel it and it's ready to eat!

If you can't find jicama, you can also use daikon, which is a variety of radish and is long and slender similar to a carrot.  It can be peeled with a vegetable peeler, chopped and eaten raw in salads like this one or is also great in Japanese or Chinese dishes.