Baked Goat Cheese Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
11 |
ounces |
goat cheese |
|
1 |
tablespoon |
water |
|
1 |
large |
egg white |
|
1 |
teaspoon |
Dijon mustard |
|
1 |
teaspoon |
dried basil |
|
1/2 |
cup |
panko |
|
6 |
cups |
mixed greens |
|
6 |
whole |
radishes -- sliced thin |
|
2 |
tablespoons |
walnuts -- chopped |
|
Dressing |
||
|
1/2 |
cup |
extra virgin olive oil |
|
2 |
tablespoons |
balsamic vinegar |
|
1 |
tablespoon |
honey |
|
2 |
teaspoons |
Dijon mustard |
| Mix the egg white, water, and 1 teaspoon Dijon together. Mix panko and basil together in a separate dish. Cut the goat cheese into 12 even pieces. Roll each piece into a ball and dip into egg white mixture. Let Excess drip off. Roll in panko and press to cover completely. Put on a baking sheet. After all the cheese is coated place sheet in freezer for 10 to 15 minutes to firm up. Heat oven to 375°F. Bake cheese balls for 12 to 15 minutes or until golden brown. For dressing mix the vinegar, Dijon, and honey together. Drizzle the olive oil in and whisk until combined. Mix the greens, radishes, and walnuts together. Add enough dressing to coat. Divide the salad into 6 bowls and top each with 2 of the baked goat cheese. Makes 6 servings. |
| Per Serving: 460 Calories; 38g Fat (73.7% calories from fat); 19g Protein; 11g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. |