Ingredients for Antarctica Salad
- 4 ounces cream cheese
- 1/2 cup peanut butter (smooth or crunchy)
- 1/2 cup chopped celery
- 1/4 cup finely chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh lettuce leaves
- 4 medium tomatoes
- not included in recipe
- a dash Tabasco sauce (to taste)
- 1 dash paprika (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Antarctica Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Antarctica Salad
- In a food processor or blender, combine 4 ounces of cream cheese, 1/2 cup peanut butter (smooth or crunchy), 1/2 cup chopped celery, 1/4 cup finely chopped onion, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of Tabasco sauce (to taste). Blend until smooth and creamy.
- Carefully cut the tops off 4 medium-sized tomatoes and gently scoop out the pulp and seeds, leaving about a 1/4-inch thick shell.
- Fill each tomato shell generously with the cream cheese peanut mixture.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve the chilled stuffed tomatoes on a bed of fresh lettuce leaves. Garnish with extra chopped celery or a sprinkle of paprika for an extra touch.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
40g
Carbs
2g
