Garden salad stuffed tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | Cuip zucchini, grated | |
| 2 | Hard cooked eggs, chopped | |
Directions
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