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Insaladang Camatis

21st.Century.Chef's picture
Ingredients
  Tomatoes 6 Medium
  Canned pineapple tidbits 20 Ounce, drained (1 Can Of 1 Pound And 4 Ounces)
  Salted peanuts 1 Cup (16 tbs), coarsely chopped
  Bottled french dressing 4 Tablespoon
  Curly endive/Chicory 6 Ounce
Directions

MAKING
1. Peel tomatoes, and cut out a thin slice from its top, and use spoon to scoop out its pulp. Preserve the shells. Drain the shells by turning them upside down on a paper towel.
2. An hour before serving, take a medium-sized bowl and add pineapple, 2 tbsp French dressing and peanuts into it and toss them lightly to mix. Spoon this mixture into tomato cups, and chill.

SERVING
3. Take a large platter or plate and line it with curly endive or chicory and top it with stuffed tomatoes. Serve after topping with additional dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday

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