Antarctica Salad Recipe

Ingredients for Antarctica Salad

• 4 ounces cream cheese (softened)
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup chopped celery
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• Fresh Ground Black Pepper
• Lettuce
• Tomatoes
• French Dressing
• Tabasco sauce (to taste)

How to Make Antarctica Salad

1. 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.
2. 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.
3. Fill each tomato shell generously with the cream cheese peanut mixture.
4. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
5. 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.