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Ingredients
US|METRIC
4 SERVINGS
- 3 tomato
- 8 loosely packed fresh basil leaves (optional)
- 1/2 cup wish-bone balsamic vinaigrette dressing
- 1 1/2 Tbsp. olive oil
- 4 slices prepared polenta ((1/2 in thick) refrigerated)
- 4 slices shredded mozzarella cheese
- 6 cups escarole (torn, or romaine lettuce (about 10 oz ))
- 1/4 tsp. salt (optional)
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Directions
- Toss tomatoes, basil and 2 tablespoons Wish-Bone® Balsamic Vinaigrette Dressing in small bowl. Cover and refrigerate until ready to serve.
- Heat olive oil in 10-inch nonstick skillet 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.
- Just before serving, toss escarole with remaining Dressing and salt. Arrange escarole on serving platter, then top with warm polenta and tomatoes.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol20mg7% |
Sodium350mg15% |
Potassium450mg13% |
Protein8g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A45% |
Vitamin C25% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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