Stuffed tomato Potato Salad
Source of Recipe
NEW JERSEY DEPARTMENT OF AGRICULTURE
List of Ingredients
4 large Jersey tomatoes
1 medium potato, peeled, cooked and diced
1 medium carrot, peeled and chopped
1/4 cup lowfat cottage cheese
2 Tbsp. chopped parsley
1/2 tsp. salt
Recipe
Cut tomatoes in halves; scoop out centers to
make cups. Strain pulp to remove excess liquid;
reserve pulp. Pat tomato cups with paper towel
to dry. Combine reserved tomato pulp, potato,
carrot, cottage cheese, parsley and salt.
Spoon mixture into tomato cups and chill.
Serves 8.
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