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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Make a colorful tomato salad by layering slices of panko-coated tomato slices with a mixture of bell peppers, arugula and horseradish sauce. Ingredients:
1 teaspoon olive oil |
2 small assorted color bell peppers, chopped |
1 large garlic clove, minced |
5 teaspoons reduced-fat sour cream |
1 teaspoon prepared horseradish sauce |
olive oil cooking spray |
1 large egg white, beaten |
3/4 cup panko (japanese breadcrumbs) |
4 medium firm-ripe heirloom tomatoes, each cut into 4 large slices |
1/4 cup baby arugula |
Directions:
1. Heat oil in a small nonstick skillet over medium-high heat; cook peppers and garlic, stirring until soft (about 4 minutes). Transfer to a bowl.
2. Combine sour cream and horseradish sauce. Chill until ready to use.
3. Preheat broiler; coat baking sheet with cooking spray. Place egg white and panko into separate shallow bowls. Dip tomatoes into egg white and coat in panko; place on prepared baking sheet. Broil 6 inches from heat about 1 minute or until panko is golden (turning after 30 seconds). Let tomatoes cool slightly on sheet.
4. Alternate breaded and unbreaded tomatoes with 1 teaspoon pepper mixture, 1/2 teaspoon horseradish sauce, and a few arugula leaves to create 4 stacks. Top with remaining unbreaded tomato slice and an arugula leaf.
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