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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Vegetarian Vegetarian, Ovolacto, Salads 4 Servings

INGREDIENTS

4 c Torn mixed greens
1/2 c Pitted ripe olives
6 Whole dried tomatoes in oil
;drained and chopped
2 ts Sliced green onions
1/4 c Salad oil
1/4 c Tarragon vinegar
2 tb Water
1 tb Walnut oil or salad oil
1 tb Dijon mustard
1 Egg
1 tb Water
2 tb Cornmeal
1 tb Fine dry bread crumbs
1 tb Sesame seed; toasted
1 tb Grated Parmesan cheese
8 oz Chevre (goat's cheese)
2 tb Margarine
4 sm Pita rounds; split horizontally, cut in wedge, and toasted

INSTRUCTIONS

On a serving platter arrange greens, olives, tomatoes, and green onions.
Cover and chill. For dressing, in a screw top jar combine salad oil,
vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover
and shake until well combined. In a small bowl combine egg and 1 tablespoon
water. in a shallow bowl combine cornmeal, bread crumbs, sesame seed, and
Parmesan cheese.  Divide chevre into 16 equal portions; shape into balls
and flatten into 1 1/4-inch diameter patties. Dip each patty into the egg
mixture; coat with cornmeal.  Cover and chill. At serving time, in a large
skillet melt margarine or butter. Add cheese patties and cook over medium
heat for 3 to 5 minutes or until golden, turning once. Arrange on top of
greens mixture and cheese. Serve with pita bread wedges.
Per serving: 539 cal; 19g pro, 25g carb, 42g fat
Source: Cooking for Today, Vegetarian Recipes Better Homes and Gardens
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #260
Date: 23 Sep 96 00:03:51 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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