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Fried Green Tomatoes on a Bed of Greens

Fried Green Tomatoes on a Bed of Greens

Nutrition Facts
  • cal. (kcal) 188
Fried Green Tomatoes on a Bed of Greens
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 8 mins
  • Carb Grams Per Serving: 12


  • 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.

Nutrition Information

Servings 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.