Name: Baked Herb Cheese, Mixed Greens, Apricot Walnut Dressing
Ingredients: === FOR THE YOGURT CHEESE ===; 1 lb Non-fat plain yogurt; 2 ts Fresh chopped parsley; 1/2 ts Minced shallots; 2 ts Minced chives; 1/4 ts Finely-chopped fresh tarragon; Vegetable seasoning; to taste; Freshly-ground black pepper; to taste; 1/4 c Dry whole wheat bread crumbs; 2 ts Chopped parsley; 1/4 ts Dried thyme; === FOR THE SALAD ===; 6 c Mixed salad greens; 1/4 lb Fresh string beans; cooked, chilled; 2 Scallions; trimmed, and; Cut into 1" pieces; Apricot Walnut Dressing; see * Note; === GARNISH ===; 1/4 c Toasted walnuts

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Grains		Cklive07	4	servings

INGREDIENTS

		=== FOR THE YOGURT CHEESE ===
1	lb	Non-fat plain yogurt
2	ts	Fresh chopped parsley
1/2	ts	Minced shallots
2	ts	Minced chives
1/4	ts	Finely-chopped fresh tarragon
		Vegetable seasoning; to taste
		Freshly-ground black pepper; to taste
1/4	c	Dry whole wheat bread crumbs
2	ts	Chopped parsley
1/4	ts	Dried thyme
		=== FOR THE SALAD ===
6	c	Mixed salad greens
1/4	lb	Fresh string beans; cooked, chilled
2		Scallions; trimmed, and
		Cut into 1" pieces
		Apricot Walnut Dressing; see * Note
		=== GARNISH ===
1/4	c	Toasted walnuts

INSTRUCTIONS

* Note: See the "Apricot Walnut Dressing" recipe which is included in
this collection.
Line a strainer with a paper coffee filter or a piece of white paper
towel. Spoon the yogurt into the strainer and set it over a bowl then
loosely cover it with plastic wrap. Place it in the refrigerator for
24 to 48 hours. Discard the liquid that has collected and scrape the
drained yogurt into a small mixing bowl. Stir in the chopped parsley,
shallots, chives, tarragon then season with salt and pepper. This may
be done up to three days in advance. Preheat the oven to 350 degrees.
In a shallow bowl, combine the bread crumbs, chopped parsley, thyme
and seasoning. Divide the yogurt into 4 individual balls. Round them
between your fingers then roll each piece in the seasoned bread
crumbs. Place them on a plate or a baking sheet sprayed with
vegetable cooking spray. Place the yogurt cheese balls in the oven
and bake about 10 minutes until lightly browned. While the cheese is
baking arrange the salad greens, green beans, and scallions on 4
serving plates. Transfer one portion of toasted yogurt cheese onto
the center of each salad then drizzle with the Apricot Walnut
Dressing. Garnish with toasted walnuts. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Priscilla Martel From the TV FOOD NETWORK - (Show # CL-9127 broadcast
05-12-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-16-1998
Recipe by: Priscilla Martel
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”