Stuffed Tomato Salad
Recipe: #9555
May 12, 2013
Categories: Bacon, Cheese, Cottage, Tomato, Baby Shower, Brunch, Mothers Day, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Fat, No Eggs, Sugar-Free, Fresh Tomatoes, more
"These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
