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1. For dressing, combine white wine or apple juice, lemon peel, lemon juice, olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.Filling::
2. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours.
3. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through bottom, creating six wedges. Gently fan out wedges; place a tomato on each serving plate. Spoon about 3/4 cup filling into each tomato. Makes 6 servings.Food exchanges::
4. 1 vegetable, 2 starch, 1/2 fat