Top-hat tomato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| Cheese-and-egg topper | ||
| 1 | cup | Cottage cheese |
| 6 | eaches | Chopped, shelled, hard-cooked eggs |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Prepared mustard 70's |
| ¼ | teaspoon | Dried basil (optional) |
| ⅛ | teaspoon | Worcestershire |
| 1 | tablespoon | Minced onion |
| 4 | eaches | Chilled, peeled big juicy tomatoes |
Directions
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
Combine all ingredients except tomatoes. Slice tomatoes; arrange on individual beds of crisp greens; top with mounds of cheese-egg mixture. Pass French dressing. Makes 4 servings.
Submitted By SALLIE KREBS On 03-04-95