Stuffed Tomato Salad
These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)
Steps
Cook bacon until crisp.
Drain , crumble bacon and set aside.
In a bowl combine mayonnaise , vinegar , basil , crisp bacon and a dash of cayenne pepper.
In another bowl , stir together celery , green onion and cottage cheese.
Add bacon mixture.
Cover and let stand for one hour in refrigerator.
Line four salad plates with romaine lettuce leaves.
Cut stem ends from tomatoes.
Place tomatoes cut sides down , on lettuce leaves.
Cut each tomato into sixths to within 1 inch of the bottom , being careful not to cut through.
Carefully spread out sections , forming a flower.
Sprinkle with salt.
Fill each with an equal amount of cheese mixture.
Ingredients
bacon, light mayonnaise, balsamic vinegar, dried basil, celery, green onions, 2% fat cottage cheese, tomatoes, salt and pepper, romaine lettuce leaf