Think salads 🥗 are boring? Think again 😉 because you’re definitely going to want to try our Garlic Vinaigrette Baby Greens in this cute little Parmesan Cup! The perfect way to serve salad at a partayyy.

Garlic Vinaigrette Baby Greens in a Parmesan Cup

Prep Time 40 mins
Total Time 40 mins


  • 1 box Olivia’s Organic Mixed Greens
  • 2 cloves freshly minced garlic
  • 4 tsp honey Dijon mustard
  • 4 tbsp olive oil
  • 4 tbsp white balsamic
  • 4 tsp red wine vinegar
  • 1/4 tsp salt
  • 2 cups shredded Parmesan cheese
  • black pepper


Preheat  your oven to 375 degrees and prep your baking sheet by lining with a slip mat or wax paper.  Mound approximately 2 tbsp of Parmesan cheese on mat and gently spread until they are about 5 inches in diameter. Bake until until visibly golden all around the edges. Use a metal spatula to transfer the Parmesan cups to a muffin tin. Gently mold Parmesan cups to fit the shape of the muffin tin. Let cool until firm. Continue process in batches. Add mustard, salt, and minced garlic to a small mixing bowl. While whisking slowly stream in olive oil to create an emulsion. Stream in balsamic and red wine vinegar and whisk until combined. Taste for seasoning.  Add greens to a large mixing bowl and start adding dressing 2 tbsp at a time, tossing gently with tongs until dressed to your preference.  Tong dressed greens into mini Parmesan cups and top with freshly cracked black pepper. Enjoy!


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1390kcal Calories from fat 1018
% Daily Value
Total Fat 113g 174%
Saturated Fat 45g 225%
Transfat 0g
Cholesterol 154mg 51%
Sodium 3334mg 139%
Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 82g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g