•   Salad
  • 1/4 oz. garlic, poached in milk, sliced 1/8-inch thick
  • 1 Tbsp. olive oil
  • 1/4 tsp. kosher salt, divided
  • 1/4 tsp. ground black pepper, divided
  • 1-1/4 oz. asparagus, peeled, blanched
  • 1-1/2 oz. baby kale
  •   RITZ Parmesan Crisp
  • 1 Tbsp. shredded parmesan cheese
  • 2 tsp. crushed RITZ Crackers
  • 1/2 tsp. lemon zest
  • 1 tsp. lemon juice


Nutritional facts are based on a single serving
Calories 210
Total fat 16g
Saturated fat 3g
Trans fat 0g
Cholesterol 5mg
Sodium 610mg
Carbohydrate 11g
Dietary fiber 2g
Sugars 2g
Protein 5g
Calcium 15%DV
Iron 10%DV


    For Salad
  1. Pan-fry  garlic in olive oil in small saute pan on medium heat 45 seconds, stirring frequently. Remove garlic from pan; season with half the salt and pepper. Reserve oil; cool completely.
  2. Cut  asparagus into thirds. Then slice each piece, except tops, in half lengthwise. Combine kale, asparagus and garlic; refrigerate until ready to use. When ready to serve, toss mixture with reserved oil and remaining half of salt and pepper. Top with lemon zest and juice.
  3. For RITZ Parmesan Crisp
  4. Place  a 3-inch ring on parchment paper-lined baking sheet. Fill with cheese. Top with cracker crumbs.
  5. Bake  in 400°F standard oven 6 to 7 min. or until cheese is completely melted and edges start to turn deep golden brown. Remove from oven. Let cool in ring on pan on wire rack. When ready to serve salad, stand crisp up against greens.
  6. Serving Suggestion

    Serve salad on chilled salad plate.


    For a heartier salad, top salad with a coddled or poached egg.

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