Browned Panela Cheese On Greens

Recipe Ingredients

1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Olive oil
2 tablespoons	30ml	Minced seeded tomato
1/4 cup	59ml	Vegetable broth
1/4 cup	59ml	Low-sodium chicken broth
1/4 cup	59ml	Water
3/4 teaspoon	3.8ml	Mexican oregano
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Lemon juice
4		Panela cheese - (1/2 oz ea) - see * Note
4 cups	440g / 15oz	Mixed salad greens
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Panela is a Mexican cheese made partly from skim milk.

Saute shallots in olive oil in small skillet over medium-low heat until they begin to turn golden, 1 to 2 minutes. Stir to prevent burning. Add tomato and saute until cooked through, stirring, 1 to 2 minutes. Stir in vegetable and chicken broths, water and 1/2 teaspoon oregano. Heat to boiling. Reduce heat and simmer until liquid is reduced to 1/2 cup, about 5 minutes. Stir in salt and lemon juice. Set dressing aside to cool to room temperature.

Just before serving, lightly sprinkle cheese slices with 1/4 teaspoon oregano. Add cheese to hot skillet sprayed with nonstick cooking spray and cook over medium-low heat until browned, 1 1/2 minutes. Turn and brown second side, about 1 minute.

For each serving, place 1 slice cheese on 1 cup salad greens. Sprinkle pepper over salad, and top with tomato vinaigrette.

This recipe yields 4 servings.

Each serving: 76 calories; 467 mg sodium; 10 mg cholesterol; 5 grams fat; 3 grams carbohydrates; 4 grams protein; 0.45 gram fiber.

Source:
The Los Angeles Times, 08-30-2000

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