Medium-sized, well-ripened tomatoes
are best to select. The vegetables that may be used for the stuffing are
celery, radishes, onions, cucumbers, cooked asparagus, green peas, and
string beans. Any one or any desirable combination of these vegetables will
make a satisfactory filling.
- 6 medium-sized tomatoes
- French dressing
- 1 1/2 c. diced vegetables
- Mayonnaise dressing
Cut out the stem and blossom ends of the tomatoes and hollow out the
center so as to leave a shell. Dice the contents of the tomatoes and mix with
the other diced vegetables. Marinate the diced vegetables with French
dressing and put into the tomato shells, heaping each one as shown. Place on
lettuce leaves and serve with mayonnaise.
TOMATO & STRING BEAN SALAD
Besides being appetizing in flavor and appearance, tomato and string-bean
salad has the advantage over some salads in that it can be made of either
fresh or canned vegetables. For the salad here shown, tomatoes and beans
canned by the cold-pack method were used.
If it is desired to duplicate this
salad, place a canned tomato or a peeled fresh tomato in the center of a plate
garnished with lettuce and around it place several piles of three or four
canned or freshly cooked beans. Serve with French dressing or any other
desired salad dressing.
