Mediterranean Salad With Polenta

• 3 tomato
• 8 loosely packed fresh basil leaves
• 1/2 cup wish-bone balsamic vinaigrette dressing
• 1 1/2 tablespoons olive oil
• 4 slices prepared polenta (1/2 in thick) refrigerated
• 4 slices shredded mozzarella cheese
• 6 cups escarole torn, or romaine lettuce (about 10 oz )
• 1/4 teaspoon salt optional

1. Toss tomatoes, basil and 2 tablespoons Wish-Bone(R) Balsamic Vinaigrette Dressing in small bowl. Cover and refrigerate until ready to serve.
2. Heat olive oil in 10-inch nonstick skillet over medium-high heat and cook polenta until golden, turning once. Remove from heat, top with cheese and let stand covered until cheese is melted.
3. Just before serving, toss escarole with remaining Dressing and salt. Arrange escarole on serving platter, then top with warm polenta and tomatoes.

tomato, basil, wishbone balsamic vinaigrette dressing, olive oil, polenta, mozzarella cheese, salt

Taken from www.yummly.com/recipe/Mediterranean-salad-with-polenta-300164 (may not work)