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Fried Green Tomatoes on a Bed of Greens

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Makes: 4 servings Prep 20 mins Cook 8 mins View Nutrition Facts


  • 1/4 cup  yellow cornmeal
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 2 large green tomatoes, sliced about 3/8 inch thick (8 center-cut slices)
  • 3 tablespoons  cooking oil or olive oil
  • 4 cups  mesclun
  • 4 teaspoons  olive oil
  • 2 teaspoons  balsamic vinegar
  • Dash salt
  • Dash pepper


1. 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.

2. In a medium bowl drizzle the mesclun with olive oil and vinegar. Sprinkle with the salt and pepper; toss to coat.

3. Divide the mesclun mixture among salad plates. Top with the tomatoes.

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