Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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