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