Fried Green Tomatoes on a Bed of Greens

1. 1

   In a shallow dish combine cornmeal, salt, and pepper.

2. 2

   Coat both slices of tomato slices with cornmeal mixture.

3. 3

   IN a large skillet heat the oil over medium heat.

4. 4

   Add tomato slices half at a time, cook about 4 minutes or until golden brown, turning once halfway through cooking and adding more oil if necessary.

5. 5

   Drain on paper towels.

6. 6

   Repeat with remaining slices.

7. 7

   In a medium bowl drizzle the mesclun with the 4 t olive oil and vinegar; toss to coat.

8. 8

   Season to taste with salt and pepper.

9. 9

   Divide mesclun mixture among 4 salad plates.

10. 10

    Top with tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.