Place all of the ingredients in a mason jar.
Secure the lid and shake vigorously until well combined.
Preheat the oven to 400*F and line a full-sized baking sheet with parchment paper.
Place a 6” cereal bowl upside down on the counter and set aside.
Distribute all the shredded cheese on the parchment in four equal circles, 6 inches in diameter. Make sure to leave at least an inch of space in between the circles.
Bake the cheese for 8 minutes, until melted. Take out of the oven and let cool for two minutes.
With a butter knife, lift one cheese circle at a time, and drape each over the upside down bowl. Let the cheese cool until it is hardened into a crispy shell in the shape of the bowl.
Once shaped, gently move the cheese bowl to your serving dish.
In a medium sized bowl, combine the lettuce with the pickled onion and bell pepper. Toss with the dressing.
Divide the salad among the cheese bowls and serve.
Ingredients
Directions
Place all of the ingredients in a mason jar.
Secure the lid and shake vigorously until well combined.
Preheat the oven to 400*F and line a full-sized baking sheet with parchment paper.
Place a 6” cereal bowl upside down on the counter and set aside.
Distribute all the shredded cheese on the parchment in four equal circles, 6 inches in diameter. Make sure to leave at least an inch of space in between the circles.
Bake the cheese for 8 minutes, until melted. Take out of the oven and let cool for two minutes.
With a butter knife, lift one cheese circle at a time, and drape each over the upside down bowl. Let the cheese cool until it is hardened into a crispy shell in the shape of the bowl.
Once shaped, gently move the cheese bowl to your serving dish.
In a medium sized bowl, combine the lettuce with the pickled onion and bell pepper. Toss with the dressing.
Divide the salad among the cheese bowls and serve.