| 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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