Vegetarian / Meatless
- Finely grate lemon peel for 1 teaspoon zest; set aside. Juice the lemon for 2 tablespoons juice. For the dressing, in a small bowl whisk together lemon juice, 7 tablespoons of the oil, and (if desired) sugar; season with salt and pepper to taste. Set aside.
- Preheat grill to medium (300°F to 350°F). Brush 1 tablespoon oil on both sides of bread. Place bread on grill. Grill 1 to 2 minutes per side or until lightly toasted; remove from grill. Set aside.
- Lightly coat a grill basket with nonstick cooking spray. In a large bowl combine tomatoes, remaining 1 tablespoon oil, and salt and pepper to taste; toss to coat. Transfer tomatoes to grill basket. Grill 4 to 6 minutes or until skins begin to burst. Transfer tomatoes to a bowl. Add basil and 1/4 cup of the dressing; toss to coat.
- Place salad greens on 4 plates. Top each with 1 bread slice and 1 cheese slice. Add tomatoes; sprinkle with lemon zest, and season with salt and pepper to taste. Serve with remaining dressing.
View all nutritional information
Calories 350, Calories Fat 280, Total Fat 32g, Saturated Fat 6g, Cholesterol , Sodium 200mg, Carbohydrate 14g, Protein 6g
|Calories (fat) extra||80|
|Total Fat (extra)||49|
|Saturated Fat (extra)||30|
|Vitamin A (extra)||40|
|Vitamin C (extra)||43|