• Tommy Centola

Stuffed Creole Tomato Salad

Updated: Jan 4

Here is a great dish that can be served as an appetizer as well as a salad.

1/2 cup Cucumber, diced

1/2 cup Celery, diced

1/4 cup Onion, diced

1/4 cup green Bell Pepper, diced

1/2 teaspoon Garlic, minced

1/2 cup Cottage Cheese

1/4 cup Parmesan Cheese, grated

2 Hard-Boiled Eggs, diced

1/2 teaspoon Salt

Black pepper to taste

2 tablespoons Italian Dressing

1/2 teaspoon Fresh Basil, chopped

6 Creole Tomatoes, chilled

In a large mixing bowl, combine all ingredients except tomatoes. Mix well, cover and refrigerate at least 2 hours. Cut 3/4-inch off the top of each tomato and reserve. Using a teaspoon, scoop out tomato seeds and pulp. Turn tomatoes upside down and allow to drain well on paper towels. Dice one cup of sliced tomato tops and mix with well chilled vegetable mixture. When tomatoes are well drained, stuff each with an equal amount of vegetable mixture. Serve on top of your favorite lettuce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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