Garden Salad Stuffed Tomatoes Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| 6 firm red tomatoes | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Peas | 1/4 Cup (16 tbs), cooked | |
| Lima beans | 1/4 Cup (16 tbs), cooked | |
| 1/4 cup carrots, raw julienne strips | ||
| 1/4 cup asparagus tips | ||
| Zucchini | 1/4 Cup (16 tbs), grated | |
| 2 hard-cooked eggs, chopped | ||
Directions
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.
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.
Chef
