PREP: 35 minutes COOK: 4 minutes per batch MAKES 6 servings
1⁄4 cup all-purpose flour
2 eggs, lightly beaten
1 tablespoon water
1⁄2 cup cornmeal
3 medium firm green tomatoes, cut into 1⁄2 -inch slices
Ground black pepper
1⁄4 cup vegetable oil
8 cups torn mixed salad greens and/or chopped romaine, iceberg, and/or Bibb lettuce
1 15- to 16-ounce can black-eyed peas, rinsed and drained
2⁄3 cup sliced radishes
1⁄3 cup chopped pecans, toasted
1 recipe Buttermilk Dressing or 2⁄3 cup bottled buttermilk ranch salad dressing
1 In a shallow dish place flour. In a second shallow dish whisk together eggs and the water just until combined; place cornmeal in a third shallow dish. Sprinkle tomato slices with salt and pepper. Coat each tomato slice with flour, shaking off excess. Dip into egg mixture, then coat with cornmeal.
2 In a large skillet heat oil over medium-high heat. Add tomato slices, half at a time, and cook about 4 minutes or until golden brown, turning once halfway through cooking. Drain on paper towels.
3 On a serving platter arrange salad greens. Top with fried green tomatoes, drained black-eyed peas, radishes, and pecans. Drizzle salad with Buttermilk Dressing.
PER SERVING: 322 cal., 19 g total fat (3 g sat. fat), 74 mg chol., 416 mg sodium, 30 g carb., 6 g fiber, 10 g pro.
In a small bowl combine 1⁄3 cup buttermilk; 1⁄4 cup mayonnaise or salad dressing; 1 clove garlic, minced; 1⁄4 teaspoon dry mustard; and 1⁄4 teaspoon cracked black pepper.