An attractive salad in which vegetables of almost any kind, fresh or canned,
may be used to
advantage is the stuffed tomato salad.
Medium-sized, well-ripened tomatoes
are best to select. The vegetables that may be used for the stuffing are
celery, radishes, onions, cucumbers, cooked asparagus, green peas, and
string beans. Any one or any desirable combination of these vegetables will
make a satisfactory filling.
6 medium-sized tomatoes
French dressing
1 1/2 c.
diced vegetables
Mayonnaise dressing
Cut out the stem and blossom ends of the tomatoes and hollow out the
center so as to leave a shell. Dice the contents of the tomatoes and mix with
the other diced vegetables. Marinate the diced vegetables with French
dressing and put into the tomato shells, heaping each one as shown. Place on
lettuce leaves and serve with mayonnaise.
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