Whether the tomatoes come from your garden, the farmer's market, or the supermarket, this salad celebrates summer's bounty. Along with the tomatoes, indulge in tender butterhead lettuce, creamy fresh mozzarella, and tangy kalamata olives.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a platter with butterhead lettuce leaves. Or, make a basket out of the head of butterhead lettuce by removing center leaves. Arrange mozzarella, tomatoes, and basil leaves on top of lettuce, leaving room for polenta.

    Advertisement
Instructions Checklist
  • In a large nonstick skillet cook polenta slices in hot oil over medium heat for 4 to 6 minutes or until warm and lightly browned, turning once. Add polenta and olives to platter or basket. Serve with dressing. Makes 4 servings.

Nutrition Facts

395 calories; 25 g total fat; 9 g saturated fat; 44 mg cholesterol; 928 mg sodium. 30 g carbohydrates; 5 g fiber; 16 g protein; 268 RE vitamin a; 26 mg vitamin c; 273 mg calcium; 1 mg iron;

Reviews