Fried Green Tomatoes on a Bed of Greens
- cal. (kcal) 188
- Makes: 4 servings
- Prep: 20 mins
- Cook: 8 mins
- Carb Grams Per Serving: 12
freshly ground pepper
large green tomatoes, sliced about 3/8 inch thick (8 center-cut slices)
cooking oil or olive oil
- In a pie plate or baking dish combine cornmeal, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper. Coat both sides of tomato slices with the cornmeal mixture. In a large skillet heat cooking or olive oil over medium heat. Add tomato slices, half at a time, and cook about 4 minutes or until golden brown, turning once. (Add more oil if necessary.) Drain on paper towels. Repeat with remaining tomato slices.
- In a medium bowl drizzle the mesclun with olive oil and vinegar. Sprinkle with the salt and pepper; toss to coat.
- Divide the mesclun mixture among salad plates. Top with the tomatoes.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 188 cal., 15 g total fat (2 g sat. fat), 180 mg sodium, 12 g carb. (2 g fiber), 2 g pro.