| 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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