Spinach Salad in Parmesan Bowls

Instructions

In a medium saucepan, stir together cranberry juice, sugar and cornstarch. Bring to a boil, stirring often. Cool. Add raspberry vinegar and frozen raspberries. Set aside. Toast hazelnuts on a baking sheet in a preheated 350-degree oven for about 10 minutes. Cool. Coarsely chop. Prepare Parmesan shells by spraying an 8-inch nonstick skillet with nonstick spray. Heat pan over medium heat. For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan. When the cheese starts to turn golden-brown, remove from the pan and place over a mold or an inverted small stainless steel bowl. Cool. In a large bowl, toss spinach, turkey and hazelnuts. Divide the salad among the cooled Parmesan shells. Serve immediately with the dressing on the side. Makes 4 servings.