CORN SALAD STUFFED TOMATOES
The lightly dressed salad and the colorful presentation in the tomato shell make this a great summer side dish that is sure to bring on the raves. The basil flavor is compatible with all the ingredients and the salad is especially tasty with a barbecue entrée.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Seed and chop enough of the pulp to equal 1 cup (discard any remaining pulp or save for another use). Place chopped tomato and tomato cups, inverted, on paper towels to drain., In a large saucepan, cook corn in boiling water for 3-5 minutes or until tender. Drain and immediately place corn in ice water; drain. Cut corn off cob., In a small bowl, combine the corn, chopped tomato, onion and basil. In another bowl, whisk the oil, vinegar, garlic salt and pepper. Pour over corn mixture and toss to coat. Cover and refrigerate for 30 minutes. Spoon into tomato cups.
Nutrition Facts : Calories 84 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SEAFOOD-STUFFED TOMATOES
A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.
Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
SALAD-STUFFED TOMATOES
Serve your favorite salad ingredients stuffed inside a ripe, juicy tomato.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
- Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
- In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
- In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.
STUFFED TOMATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
- Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
- Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
TOMATO SALAD-STUFFED AVOCADOS
My husband requests this every year for his birthday. It's so pretty and looks like you fussed. You'll be the only one who knows how simple it is to make. -Charmie Fisher, Fontana, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 23g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 265mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein.
STUFFED TOMATO SALAD
These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp; drain, crumble bacon and set aside.
- In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
- In another bowl, stir together celery, green onion and cottage cheese.
- Add bacon mixture.
- Cover and let stand for one hour in refrigerator.
- Line four salad plates with romaine lettuce leaves.
- Cut stem ends from tomatoes.
- Place tomatoes cut sides down, on lettuce leaves.
- Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
- Carefully spread out sections, forming a flower.
- Sprinkle with salt.
- Fill each with an equal amount of cheese mixture.
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