Ingredients for Stuffed Tomato Salad
- 4 slices bacon
- Light Mayonnaise
- Balsamic Vinegar
- Dried Basil
- 1/2 cup chopped celery
- Green Onions
- 2% Fat Cottage Cheese
- 4 large, ripe tomatoes
- Salt And Pepper
- Romaine Lettuce Leaf
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How to Make Stuffed Tomato Salad
- Cook 4 slices bacon until crisp. Remove from pan and crumble, setting aside.
- In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons white wine vinegar, 1/4 cup chopped fresh basil, the crumbled bacon, and a pinch of cayenne pepper.
- In a separate bowl, gently combine 1/2 cup chopped celery, 2 tablespoons chopped green onion, and 1 cup small curd cottage cheese.
- Add the bacon mayonnaise mixture to the celery and cottage cheese mixture; stir gently to combine.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Line four salad plates with fresh romaine lettuce leaves.
- Cut off the stem ends of four large, ripe tomatoes.
- Place tomatoes cut-side down on the lettuce-lined plates.
- Using a sharp knife, carefully cut each tomato into sixths, cutting about 1 inch deep, being careful not to cut all the way through.
- Gently spread the tomato sections outward, creating a flower shape.
- Sprinkle tomatoes with salt and freshly ground black pepper to taste.
- Fill each tomato 'flower' with an equal amount of the cheese mixture.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
36g
Fat
13g
Carbs
4g
