Two Southern classics, fried green tomatoes and buttermilk dressing, come together to make this unique salad.
20m
PREP TIME
25m
COOK TIME
280
CALORIES
13
INGREDIENTS
Ingredients
Instructions
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Two Southern classics, fried green tomatoes and buttermilk dressing, come together to make this unique salad.
20m
PREP TIME
25m
COOK TIME
280
CALORIES
13
INGREDIENTS
Ingredients 8 Servings
- Buttermilk Chipotle Dressing
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon cider vinegar
- 1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/4 teaspoon salt
- Fried Green Tomatoes
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon McCormick Gourmet™ Organic Oregano, Ground Mediterranean
- 1 1/2 pounds green tomatoes, cut into 1/2-inch thick slices
- 1/2 cup buttermilk
- 1/2 cup oil
- 1 package (5 ounces) mixed salad greens
- 1/2 cup thinly sliced Vidalia onions
INSTRUCTIONS
- 1 For the Dressing, mix all ingredients in small bowl until well blended and smooth. Refrigerate until ready to serve
- 2 Mix cornmeal, salt and oregano in shallow dish. Dip tomatoes in buttermilk to moisten. Dip into cornmeal mixture until well coated
- 3 Heat 1/4 cup of the oil in large skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed
- 4 Mix salad greens and onions. Divide equally among 8 salad plates. Top with tomatoes. Drizzle each salad with the Dressing. Serve immediately
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- Buttermilk Chipotle Dressing
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 tablespoon cider vinegar
- 1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/4 teaspoon salt
- Fried Green Tomatoes
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon McCormick Gourmet™ Organic Oregano, Ground Mediterranean
- 1 1/2 pounds green tomatoes, cut into 1/2-inch thick slices
- 1/2 cup buttermilk
- 1/2 cup oil
- 1 package (5 ounces) mixed salad greens
- 1/2 cup thinly sliced Vidalia onions
KEY PRODUCTS
INSTRUCTIONS
- 1 For the Dressing, mix all ingredients in small bowl until well blended and smooth. Refrigerate until ready to serve
- 2 Mix cornmeal, salt and oregano in shallow dish. Dip tomatoes in buttermilk to moisten. Dip into cornmeal mixture until well coated
- 3 Heat 1/4 cup of the oil in large skillet on medium heat. Fry tomatoes, several slices at a time, 2 to 4 minutes per side, turning once. Drain on paper towels. Keep warm while frying remaining tomato slices. Add remaining 1/4 cup oil as needed
- 4 Mix salad greens and onions. Divide equally among 8 salad plates. Top with tomatoes. Drizzle each salad with the Dressing. Serve immediately
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