Make a colorful tomato salad by layering slices of panko-coated tomato slices with a mixture of bell peppers, arugula and horseradish sauce.
1 teaspoon olive oil
2 small assorted color bell peppers, chopped
1 large garlic clove, minced
5 teaspoons reduced-fat sour cream
1 teaspoon prepared horseradish sauce
Olive oil cooking spray
1 large egg white, beaten
3/4 cup panko (Japanese breadcrumbs)
4 medium firm-ripe heirloom tomatoes, each cut into 4 large slices
1/4 cup baby arugula
How to Make It
Heat oil in a small nonstick skillet over medium-high heat; cook peppers and garlic, stirring until soft (about 4 minutes). Transfer to a bowl.
Combine sour cream and horseradish sauce. Chill until ready to use.
Preheat broiler; coat baking sheet with cooking spray. Place egg white and panko into separate shallow bowls. Dip tomatoes into egg white and coat in panko; place on prepared baking sheet. Broil 6 inches from heat about 1 minute or until panko is golden (turning after 30 seconds). Let tomatoes cool slightly on sheet.
Alternate breaded and unbreaded tomatoes with 1 teaspoon pepper mixture, 1/2 teaspoon horseradish sauce, and a few arugula leaves to create 4 stacks. Top with remaining unbreaded tomato slice and an arugula leaf.
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