Mixed Greens with Pan-Grilled Goat Cheese

[Guest guest]

Mixed Greens with Pan-Grilled Goat Cheese

6 Servings—Lacto

 

 

4 oz. fresh goat cheese log

1/2 cup dry plain bread crumbs

Salt and freshly ground black pepper to taste

1/4 tsp. dried thyme

6 cups mixed greens, torn into bite-size pieces

 

Vinaigrette:

 

1/4 cup extra-virgin olive oil

2 to 3 Tbs. red wine vinegar

Salt and freshly ground black

pepper to taste

Cut goat cheese log into 3/4-inch-thick slices. On a

sheet of wax paper, mix bread crumbs, thyme, salt and

pepper. Press both sides of each cheese patty into

mixture. Set aside.

 

In large salad bowl, toss greens with vinaigrette.

Divide the salad among 6 serving plates.

 

In medium skillet, heat oil over medium heat. Add

cheese patties and cook just until cheese begins to

melt and spread slightly, about 1 to 2 minutes on each

side. Using a spatula, transfer one patty to each

dressed salad. Serve immediately.

 

PER serving: 134 CAL; 6 G PROT; 13 G TOTAL FAT (4 SAT.

FAT); 8 G CARB.; 6 MG CHOL; 174 MG SOD.; 2 G FIBER

 

 

 

 

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