Tomatoes Stuffed with Italian Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Ingredients:
1 cup diced cooked carrot |
1 cup cooked asparagus, sliced |
1 cup cooked tiny peas |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1/2 cup sour cream |
2 tablespoons finely chopped onions |
2 teaspoons lemon juice |
1 teaspoon worcestershire sauce |
1 dash white pepper |
8 medium tomatoes |
Directions:
1. Combine vegetables.
2. Stir together the mayonnaise, sour cream, onion, lemon juice, Worcestershire, and white pepper.
3. Add to vegetables; stir gently to combine.
4. Chill at least 1 hour.
5. Cut a small slice from the top of each tomato.
6. Scoop out seeds, leaving a 1/2 shell.
7. Sprinkle cups lightly with salt.
8. Invert tomatoes, cover and chill until ready to serve.
9. To serve, spoon vegetable mixture into shells.
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