Recipe - Salad Stuffed Peppers
Categories: Salads, Appetizers, Easy, Salad Stuffed Peppers
6 small Tomatoes, peeled
One half cup Thinly cut or sliced up celery
One half cup Coarsely grated carrot
One half cup Green pepper
One half cup Thinly cut or sliced up green onions
One half teaspoon Salt
One fourth teaspoon Basil
1/8 teaspoon Pepper
Mayonnaise
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 MMRecipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar
28, 1999
Salad Stuffed Peppers recipe makes 6 Servings
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