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Stuffed Tomato Salad

Chef.Reff's picture
Ingredients
  Firm tomatoes 6
  Diced cucumber 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄4 Cup (4 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Diced palm hearts 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Tarragon vinegar 1 Tablespoon
  Dill weed 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Rinse the tomatoes and dry them
2) Slice the tops and remove.
3) With a spoon scoop out seeds and pulp. Keep in a bowl.

MAKING
4) Add cucumber, green pepper, celery, and hearts of palm to the tomatoes.
5) Sprinkle salt and pepper to taste.
6) Stir in oil and vinegar.
7) Gently mix the ingredients.
8) Mound tomato cups with diced vegetable mixture.
9) Sprinkle dill on top.
10) Chill

SERVING
11) Serve cold.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Greek
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
45 Minutes
Servings: 
6

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Average: 4.3 (18 votes)