Stuffed Tomato Salad
May 12, 2013
Categories: Pork, Bacon, Dairy, Cheese, Cottage, Fruit, Tomato, Baby Shower, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Summer, Winter, Weeknight Meals, Hand Mix/Whisk, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Fat, No Eggs, Sugar-Free, Fresh Tomatoes, Make it from scratch, Spring more
"These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)"
- 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
Cook bacon until crisp; drain, crumble bacon and set aside. ( I have used real bacon bits , they work quite well)
In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
In another bowl, stir together celery, green onion and cottage cheese.
Add bacon mixture.
Cover and let stand for one hour in refrigerator.
Line four salad plates with romaine lettuce leaves.
Cut stem ends from tomatoes.
Place tomatoes cut sides down, on lettuce leaves.
Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
Carefully spread out sections, forming a flower.
Sprinkle with salt.
Fill each with an equal amount of cheese mixture.
Tips & Variations
No special items needed.