6 large tomatoes
1 pound cooked shrimp, cut into small pieces
2 tablespoons lemon juice
1 1/2 cups boiled, cubed potatoes
2 hard-cooked eggs, diced
2/3 cup diced celery
2 tablespoons sliced green onion
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons prepared mustard
Salt and pepper
Lettuce, radishes, olives
Cut tomatoes in sixths, leaving bottoms intact. Pour lemon juice over shrimp. Combine shrimp, potatoes, eggs, celery and green onions. Blend mayonnaise, sour cream and mustard; mix with salad ingredients. Season to taste with salt and pepper. Stuff tomatoes with salad mixture and serve on a bed of lettuce. Garnish with sliced radishes and olives.
Preparation time: 40 minutes
Approximate calories per serving: 325
Stuffed Tomato Salad
Creamy Cheese Pie
From the Kitchens of Dorothy Taylor
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
This is another one that my grandmother made, but this one on a more regular basis. Never with shrimp; usually with tuna salad; but occasionally with chicken salad. NEVER with an olive slice as a garnish.
My mum used to make this as a low calorie lunch with tuna also ^_^ Just like this though over a salad.