Sizzling Goat Cheese Salad

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INGREDIENTS

1 tb Walnut oil ; or salad oil
2 ts Green Onions ; Sliced
1 tb Dijon mustard
1 Egg
2 tb Water
1 tb Sesame seed ; toasted
1/2 c olives ; Pitted ripe
2 tb Margarine
6 Whole dried tomatoes in oil ; drained and chopped
4 sm Pita rounds ; split
1/4 c Salad oil
1 tb Water
4 c mixed greens ; Torn
2 tb Cornmeal
1 tb Fine dry bread crumbs
1 tb Grated Parmesan cheese
1/4 c Tarragon Vinegar

Servings

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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Sizzling Goat Cheese Salad

1 tb Walnut oil or salad oil
2 ts Green Onions Sliced
1 tb Dijon mustard 
1  Egg 
2 tb Water 
1 tb Sesame seed toasted
1/2 c olives Pitted ripe
2 tb Margarine 
6  Whole dried tomatoes in oil drained and chopped
4 sm Pita rounds split
1/4 c Salad oil 
1 tb Water 
4 c mixed greens Torn
2 tb Cornmeal 
1 tb Fine dry bread crumbs 
1 tb Grated Parmesan cheese 
1/4 c Tarragon Vinegar

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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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 4

Calories: 259
Calories from Fat: 218 (84%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 9.9g
Cholesterol 53.6mg		16 %
Sodium 430.8mg		15 %
Potassium 143.6mg		4 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.3g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 259

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