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| What You Need: |
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4 medium-sized tomatoes
Salt
1 cup minced cooked ham
¼ cup sliced scallions
½ cup minced peeled and seeded cucumber
1 garlic clove, crushed
About 1/3 cup mayonnaise
Pepper to taste
Crisp lettuce leaves, washed and dried
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| How To Cook: |
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1. Cut a slice from the top of each tomato. Carefully spoon out seeds and pulp.
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2. Sprinkle insides with salt; invert to drain for 30 minutes.
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3. Combine remaining ingredients, using enough mayonnaise or dressing to moisten them and mix well.
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4. Spoon into tomato shells, mounding at the tops. Chill.
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5. Serve each stuffed tomato on a lettuce leaf on individual salad plates.
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| Recipe Source: The complete international salad book |
