Stuffed Tomato Salad

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (385.8 g)
  • Calories 245.4
  • Total Fat - 9.7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 29.2 mg
  • Sodium - 914.4 mg
  • Total Carbohydrate - 19.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 10.5 g
  • Protein - 21.9 g
  • Calcium - 103.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 50 mg
  • Thiamin - 0.4 mg

Step 1

Cook bacon until crisp; drain, crumble bacon and set aside. ( I have used real bacon bits , they work quite well)

Step 2

In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.

Step 3

In another bowl, stir together celery, green onion and cottage cheese.

Step 4

Add bacon mixture.

Step 5

Cover and let stand for one hour in refrigerator.

Step 6

Line four salad plates with romaine lettuce leaves.

Step 7

Cut stem ends from tomatoes.

Step 8

Place tomatoes cut sides down, on lettuce leaves.

Step 9

Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.

Step 10

Carefully spread out sections, forming a flower.

Step 11

Sprinkle with salt.

Step 12

Fill each with an equal amount of cheese mixture.

Tips & Variations


No special items needed.

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