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Chopped gazpacho salad with parmesan cheese crisps

Chopped gazpacho salad with parmesan cheese crisps


8 tablespoons
Parmesan cheese, grated
2 tablespoons sherry vinegar
1 shallot, minced
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon hot sauce
2 cups cherry or grape tomatoes, halved
1 yellow bell pepper, diced
1/2 large seedless cucumber, cut into 1/2-inch pieces
1 cup  fresh cilantro, chopped
scallions, thinly sliced


To make the cheese crisps, heat a small dry nonstick skillet over medium-low heat. Spread 2 tablespoons cheese into a thin layer in the skillet; let melt and brown on the bottom, 1 – 2 minutes. With a small spatula, gently lift the edges of the cheese, then flip over. Cook until lightly browned, about 1 minute longer. Transfer to a paper towel-lined plate. Repeat with the remaining cheese, working with 2 tablespoons at a time. Let cheese crisps cool 5 minutes, then break into shards.

Whisk together vinegar, shallot, oil, garlic, and hot sauce in a large bowl until blended. Add tomatoes, bell pepper, cucumber, cilantro, and scallions to the dressing; toss until well combined. Serve topped with the cheese crisps.



15 minutes

Prep Time

10 minutes

Cook Time

Nutrition facts

Serving Size 1 1/4 cups salad with 2 tablespoons cheese crisps
Calories 120        
Fat 7 g
Sat Fat 2.5 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 170 mg
Carbohydrate 11 g
Fiber 2 g
Protein 6 g

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