Garden Salad Stuffed Tomatoes Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Firm red tomatoes6
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Peas1⁄4 Cup (4 tbs), cooked
 Lima beans1⁄4 Cup (4 tbs), cooked
 Carrots1⁄4 Cup (4 tbs), raw julienned strips
 Asparagus tips1⁄4 Cup (4 tbs)
 Zucchini1⁄4 Cup (4 tbs), grated
 Hard-cooked eggs2 , chopped

Nutrition Facts

Serving size

Calories 68 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 80.6 mg

Sodium 197.2 mg8.2%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2.4 g9.7%

Sugars 4.3 g

Protein 4 g9%

Vitamin A 42.8% Vitamin C 35.1%

Calcium 2.9% Iron 5.6%

*Based on a 2000 Calorie diet

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.
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