Ingredients
- 4 slices bacon (or 4 teaspoons real bacon bits)
- 3 tablespoons light mayonnaise
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon dried basil
- 1/2 cup celery, diced
- 2 green onions, chopped
- 1 1/2 cups 2% fat cottage cheese
- 4 large tomatoes, freshly harvested, vine ripened
- Salt and pepper to taste ( I like a touch of cayenne pepper)
- Romaine lettuce leaf ( inside leaves)
How to Make
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Step 1: Cook bacon until crisp; drain, crumble bacon and set aside. ( I have used real bacon bits , they work quite well)
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Step 2: In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
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Step 3: In another bowl, stir together celery, green onion and cottage cheese.
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Step 4: Add bacon mixture.
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Step 5: Cover and let stand for one hour in refrigerator.
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Step 6: Line four salad plates with romaine lettuce leaves.
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Step 7: Cut stem ends from tomatoes.
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Step 8: Place tomatoes cut sides down, on lettuce leaves.
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Step 9: Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
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Step 10: Carefully spread out sections, forming a flower.
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Step 11: Sprinkle with salt.
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Step 12: Fill each with an equal amount of cheese mixture.
We hope you enjoy this recipe!
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