Stuffed Cucumber Salads
|Macedoine of vegetables||1 Cup (16 tbs) (cooked and cold)|
Cut the cucumber into rings and scoop out the centres with a teaspoon.
Peel the tomatoes and cut into slices, one for each ring of cucumber.
(Any tomato left over should have pips and pulp removed and be neatly diced and added to the macedoine.) Mix the macedoine of vegetables with mayonnaise or salad dressing and chopped parsley.
Place the tomato slices on a flat dish; put a cucumber ring on each; fill with the vegetable mixture.
Decorate with tiny bunches of cress.