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Fried Green Tomatoes on a Bed of Greens

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“BHG Dinnertime”
READY IN:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Divide mesclun mixture among 4 salad plates. Top with tomatoes.

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