Stuffed Tomato Salad

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  • Makes: 8 servings
  • Prep: 25 mins
  • Chill: 2 hrs

Stuffed Tomato Salad

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Directions

  1. Cut a 1/4-inch-thick slice from the stem end of each tomato; chop slices and set aside. Using a spoon, scoop out the tomato pulp and seeds from each tomato, leaving a 1/4- to 1/2-inch-thick shell.
  2. In a medium bowl, combine the chopped tomato, cottage cheese, carrots, apple, and onion. Stir in mayonnaise. Spoon mixture into tomato shells. Cover and chill in refrigerator for 2 hours. Makes 8 servings.

From the Test Kitchen

*Note:

If you do not want to make tomato shells, use only 4 tomatoes. Remove cores from tomatoes. Chop 1 tomato. Stir chopped tomato into the cottage cheese mixture; chill as directed above. Cut remaining 3 tomatoes into 1/4-inch-thick slices. To serve, spoon chilled vegetable mixture over tomato slices.

Dietary exchanges:

2 vegetable, 1 lean meat, 1 fat.

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Nutrition Facts (Stuffed Tomato Salad)

  • Per serving:
  • 187 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 14 mg chol. ,
  • 254 mg sodium ,
  • 12 g carb. ,
  • 3 g fiber ,
  • 6 g pro.
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