Stuffed Tomato Salad

Well, Tomato Salads mark a diner for me as being truly retro, and this vintage tomato salad recipe definitely will bring that experience to a new generation. (Come on, someone else was jealous when their mom got the “diet plate” with tomatoes stuffed with mayonnaise filled salads.) This one skips the tuna, chicken and egg salad and is perfectly delightful vegetarian option. You could skip the American cheese of course and throw in cheddar or swiss.

Stuffed Tomato Salad No. 1

5 large tomatoes
2 cups cooked fresh green beans
¼ lb. American cheese, diced
1 cup diced cucumber
½ teaspoon salt
1 teaspoon sugar
½ cup French Dressing
Crisp lettuce

Wash tomatoes, cut out cores and carefully scoop out centers; dice the scooped-out pulp. Cut beans in short lengths and mix with tomato, cheese, cucumber, salt, sugar and pepper. Add the French dressing and toss together. Heap this mixture into the tomato cups, cover and chill thoroughly in refrigerator. Serve each stuffed tomato in lettuce cups, with additional French dressing or with Mayonnaise. 5 servings. The Modern Family Cookbook

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