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Ingredientes
- 4 c. Torn mixed greens
- 1/2 c. Pitted ripe olives
- 6 whl dry tomatoes in oil liquid removed and minced
- 2 tsp Sliced green onions
- 1/4 c. Salad oil
- 1/4 c. Tarragon vinegar
- 2 Tbsp. Water
- 1 Tbsp. Walnut oil or possibly salad oil
- 1 Tbsp. Dijon mustard
- 1 x Egg
- 1 Tbsp. Water
- 2 Tbsp. Cornmeal
- 1 Tbsp. Fine dry bread crumbs
- 1 Tbsp. Sesame seed, toasted
- 1 Tbsp. Grated Parmesan cheese
- 8 ounce Chevre (goat's cheese)
- 2 Tbsp. Margarine
- 4 sm Pita rounds, split horizontally, cut in wedge, and toasted
Direcciones
- 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 Tbsp. of water, walnut or possibly salad oil, and mustard. Cover and shake till well combined. In a small bowl combine egg and 1 Tbsp. 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 mix; coat with cornmeal. Cover and chill. At serving time, in a large skillet heat margarine or possibly butter. Add in cheese patties and cook over medium heat for 3 to 5 min or possibly till golden brown, turning once. Arrange on top of greens mix and cheese. Serve with pita bread wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 650 | 93% |
| Total Fat 72.69g | 91% |
| Saturated Fat 10.82g | 43% |
| Trans Fat 1.04g | |
| Cholesterol 48mg | 16% |
| Sodium 2239mg | 93% |
| Potassium 114mg | 3% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.15g | 1% |
| Protein 4.53g | 7% |
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