Browned Panela Cheese On Greens Recipe
- 1 Tbsp. chopped shallots
- 1 tsp extra virgin olive oil
- 2 Tbsp. chopped seeded tomato
- 1/4 c. vegetable broth
- 1/4 c. low-sodium chicken broth
- 1/4 c. water
- 3/4 tsp Mexican oregano
- 1/4 tsp salt
- 1 tsp lemon juice
- 4 slc panela cheese - (1/2 ounce ea) see * Note
- 4 c. mixed salad greens Freshly-grnd black pepper to taste
- * Note: Panela is a Mexican cheese made partly from skim lowfat milk.
- Saute/fry shallots in extra virgin olive oil in small skillet over medium-low heat till they begin to turn golden brown, 1 to 2 min.
- Stir to prevent burning.
- Add in tomato and saute/fry till cooked through, stirring, 1 to 2 min.
- Stir in vegetable and chicken broths, water and 1/2 tsp.
- oregano.
- Heat to boiling.
- Reduce heat and simmer till liquid is reduced to 1/2 c., about 5 min.
- Stir in salt and lemon juice.
- Set dressing aside to cold to room temperature.
- Just before serving, lightly sprinkle cheese slices with 1/4 tsp.
- oregano.
- Add in cheese to warm skillet sprayed with nonstick cooking spray and cook over medium-low heat till browned, 1 1/2 min.
- Turn and brown second side, about 1 minute.
- For each serving, place 1 slice cheese on 1 c. salad greens.
- Sprinkle pepper over salad, and top with tomato vinaigrette.
- This recipe yields 4 servings.
- NOTES :
shallots, olive oil, tomato, vegetable broth, chicken broth, water, oregano, salt, lemon juice, panela cheese, mixed salad greens freshly
Taken from cookeatshare.com/recipes/browned-panela-cheese-on-greens-93942 (may not work)