Garden Salad Stuffed Tomatoes
|Firm red tomatoes||6|
|Peas||1⁄4 Cup (4 tbs), cooked|
|Lima beans||1⁄4 Cup (4 tbs), cooked|
|Carrots||1⁄4 Cup (4 tbs), raw julienned strips|
|Asparagus tips||1⁄4 Cup (4 tbs)|
|Zucchini||1⁄4 Cup (4 tbs), grated|
|Hard-cooked eggs||2 , chopped|
Cut a slice from the stem end of each tomato; scoop out pulp; set aside; discard seeds.
Sprinkle shells with salt and pepper, invert on rack to drain for 15 minutes.
Combine all vegetables and tomato pulp with enough mayonnaise to form a firm mixture; fill tomato shells.
Top each shell with chopped hard-cooked eggs.