Tomatoes Stuffed with Italian Salad

Submitted by Joy1996

• Ready In: 5mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 cup diced cooked carrot
• 1 cup cooked asparagus, sliced
• 1 cup cooked tiny peas
• 1⁄2 cup mayonnaise or 1/2 cup salad dressing
• 1⁄2 cup sour cream
• 2 tablespoons finely chopped onions
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 dash white pepper
• 8 medium tomatoes

directions

1. Combine vegetables.
2. Stir together the mayonnaise, sour cream, onion, lemon juice, Worcestershire, and white pepper.
3. Add to vegetables; stir gently to combine.
4. Chill at least 1 hour.
5. Cut a small slice from the top of each tomato.
6. Scoop out seeds, leaving a 1/2" shell.
7. Sprinkle cups lightly with salt.
8. Invert tomatoes, cover and chill until ready to serve.
9. To serve, spoon vegetable mixture into shells.

Reviews

[mydesigirl]

These were awesome! I had to use corn instead of peas because I was out. I chilled the filling in a ZipLock in the fridge and when it came time to fill 'em up I just clipped a corner off of the bag and it worked great. Thanks so much for posting this great Summer salad!!