Make a colorful tomato salad by layering slices of panko-coated tomato slices with a mixture of bell peppers, arugula and horseradish sauce.For less than 100 calories, enjoy this lycopene-packed lunch. Panko and horseradish add just the right kick to keep your taste buds satisfied.

Lori Powell


Credit: Quentin Bacon

Recipe Summary test

15 mins
5 mins
20 mins
Makes 4 servings (serving size: 1 tomato stack)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

94 calories; fat 2g; saturated fat 1g; mono fat 1g; protein 4g; carbohydrates 16g; fiber 2g; cholesterol 3mg; iron 1mg; sodium 65mg; calcium 32mg.