Salad Stuffed Tomatoes
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INGREDIENTS
- 1/2 c Green pepper
- 6 sm Tomatoes, peeled
- 1/2 c Thinly sliced green onions
- 1/8 ts Pepper
- 1/2 c Coarsely grated carrot
- 1/2 ts Salt
- 1/2 c Thinly sliced celery
- Mayonnaise
- 1/4 ts Basil
INSTRUCTIONS
Cut off stem end of tomato; scoop out pulp carefully to leave tomato cup whole, reserving pulp. Drain tomato cups. Combine tomato pulp with remaining ingredients except mayonnaise, mixing well. Stir in enough mayonnaise to moisten all ingredients; spoon into tomato cups. Serve on salad greens. Yield: 6 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: The Pilot Club Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (33g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 10 | ||
| Calories from Fat: 1 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 14.8mg | 1 % | |
| Potassium 91.8mg | 2 % | |
| Total Carbohydrate 2.4g | 1 % | |
| Dietary Fiber 0.9g | 3 % | |
| Sugars, other 1.5g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 10
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