Directions:
- In a shallow dish combine cornmeal, salt, and pepper. Coat both slices of tomato slices with cornmeal mixture. IN a large skillet heat the oil over medium heat. 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. Drain on paper towels. Repeat with remaining slices.
- In a medium bowl drizzle the mesclun with the 4 t olive oil and vinegar; toss to coat. Season to taste with salt and pepper.
- Divide mesclun mixture among 4 salad plates. Top with tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.46 Kcal (797 kJ) | ||
| Calories from fat | 135.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 23% | |
|---|---|---|---|
| Sodium | 174.66mg | 7% | |
| Potassium | 211.52mg | 5% | |
| Total Carbs | 13.29g | 4% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 81.6mg | 453% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.95 Kcal (226 kJ) | ||
| Calories from fat | 38.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 23% | |
|---|---|---|---|
| Sodium | 49.48mg | 7% | |
| Potassium | 59.92mg | 5% | |
| Total Carbs | 3.76g | 4% | |
| Sugars | 1.17g | 16% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 0.43g | 3% | |
| Vitamin C | 8.6mg | 51% | |
| Vitamin A | 0.7mg | 79% | |
| Iron | 23.1mg | 453% | |
| Calcium | 15.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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