Garden salad stuffed tomatoes

Yield: 6 Servings

Measure Ingredient
6 \N Firm red tomatoes
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Peas, cooked
¼ cup Lima beans, cooked
¼ cup Carrots, raw in julienne strips
¼ cup Asparagus tips
¼ \N Cuip zucchini, grated
2 \N Hard cooked eggs, chopped

SOURCE: Women's Circle, For the Proud Cook Cut a slice from the stem end of each tomato; scoop out pulp; set aside; discard seeds. Sprinkle shells with salt and pepper, invert on rack to drain for 15 minutes. Combine all vegetables and tomato pulp with enough mayonnaise to form a firm mixture; fill tomato shells. Top each shell with chopped hard cooked eggs. Posted to JEWISH-FOOD digest V97 #091 by alotzkar@... (Al) on Mar 20, 1997

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