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Ingredientes
- 1 Tbsp. chopped shallots
- 1 tsp extra virgin olive oil
- 2 Tbsp. chopped seeded tomato
- 1/4 c. vegetable broth
- 1/4 c. low-sodium chicken broth
- 1/4 c. water
- 3/4 tsp Mexican oregano
- 1/4 tsp salt
- 1 tsp lemon juice
- 4 slc panela cheese - (1/2 ounce ea) see * Note
- 4 c. mixed salad greens Freshly-grnd black pepper to taste
Direcciones
- * Note: Panela is a Mexican cheese made partly from skim lowfat milk.
- Saute/fry shallots in extra virgin olive oil in small skillet over medium-low heat till they begin to turn golden brown, 1 to 2 min. Stir to prevent burning. Add in tomato and saute/fry till cooked through, stirring, 1 to 2 min. Stir in vegetable and chicken broths, water and 1/2 tsp. oregano. Heat to boiling. Reduce heat and simmer till liquid is reduced to 1/2 c., about 5 min. Stir in salt and lemon juice. Set dressing aside to cold to room temperature.
- Just before serving, lightly sprinkle cheese slices with 1/4 tsp. oregano. Add in cheese to warm skillet sprayed with nonstick cooking spray and cook over medium-low heat till browned, 1 1/2 min. Turn and brown second side, about 1 minute.
- For each serving, place 1 slice cheese on 1 c. salad greens. Sprinkle pepper over salad, and top with tomato vinaigrette.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 20 | |
| Calories from Fat 11 | 55% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 216mg | 9% |
| Potassium 80mg | 2% |
| Total Carbs 1.78g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.47g | 0% |
| Protein 0.73g | 1% |
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