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| Ingredients |
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- 3 ripe plum tomatoes, diced - 8 large basil leaves, thinly sliced (optional) - 1/2 cup Wish-Bone® Balsamic Vinaigrette Dressing - 1-1/2 Tbsp. Bertolli® Classico™ Olive Oil - 4 slices (1/2 in. thick) refrigerated prepared polenta - 4 slices mozzarella cheese (about 4 oz.) - 6 cups torn escarole or romaine lettuce (about 10 oz.) - 1/4 tsp. salt (optional) |
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1. In small bowl, toss tomatoes, basil and 2 tablespoons Wish-Bone® Balsamic Vinaigrette Dressing. Cover and refrigerate until ready to serve.
2. In 10-inch nonstick skillet, heat Olive Oil over medium-high heat and cook polenta until golden, turning once. Remove from heat, top with cheese and let stand covered until cheese is melted.
3. Just before serving, toss escarole with remaining Dressing and salt. On serving platter, arrange escarole, then top with warm polenta and tomatoes.
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| Serves: 4 |
| Preparation Time: 10 Minutes(s) |
| Cook Time: 8 Minutes(s) |
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Nutrition Information per serving with fat free polenta
Calories 240, Calories From Fat 160, Saturated Fat 5g, Trans Fat 0g, Total Fat 18g, Cholesterol 20mg, Saturated Fat 780mg, Total Carbohydrates 13g, Sugars 5g, Dietary Fiber 3g, Protein 8g, Vitamin A 45%, Vitamin C 25%, Calcium 20g, Iron 6g
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| Dressings that pair well with this recipe: |
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