Side Pannel
Galilee Breakfast Salad
Ingredients List
- 6 oz Fresh goat or sheep cheese;
- -(Montrachet; Lezay; feta;
- -Brinza; etc) cut into
- -bite-size pieces
- 2 Garlic cloves; finely
- -chopped
- 3 tb Extra virgin olive oil; or
- -as desired
- 1 pn Cumin
- 1 pn Thyme
- 1 pn Paprika; and/or
- 1 pn Sumac
- 1/2 ts Toasted sesame seeds;
- -lightly crushed
- 1 tb Hazelnuts; lightly toasted
- -and coarsely crushed,
- -optional
- 1/2 Green pepper; roasted
- 1/2 Cucumber or carrot; cut into
- -bite-size chunks
- 2 Tomatoes; cut into wedges
- Lemon wedges
- Rustic bread
Directions
Arrange the cheese on a plate and sprinkle with the garlic, 2 tablespoons
of the olive oil, the cumin, thyme, paprika, and/or sumac, the sesame seeds
and/or hazelnuts.
Garnish with the roasted pepper, cucumber or carrot and tomatoes, drizzling
the vegetables with the remaining 1 tablespoon olive oil.
Serve with wedges of lemon for squeezing, and rustic bread for dipping.
Serves 2 to 4. PER (4th) SERVING: 225 calories, 8 g protein, 7 g
carbohydrate, 20 g fat (8 g saturated), 37 mg cholesterol, 480 mg sodium, 1
g fiber.
of the olive oil, the cumin, thyme, paprika, and/or sumac, the sesame seeds
and/or hazelnuts.
Garnish with the roasted pepper, cucumber or carrot and tomatoes, drizzling
the vegetables with the remaining 1 tablespoon olive oil.
Serve with wedges of lemon for squeezing, and rustic bread for dipping.
Serves 2 to 4. PER (4th) SERVING: 225 calories, 8 g protein, 7 g
carbohydrate, 20 g fat (8 g saturated), 37 mg cholesterol, 480 mg sodium, 1
g fiber.
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