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Cherry Tomatoes Filled With Crisp Diced Vegetables

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  Cherry tomatoes 16
  Carrot 1 Small, peeled
  Scallions 2
  Zucchini 1 Medium
  Stalk celery 1
  Herb garlic dressing 1⁄4 Cup (4 tbs) (Fresh)

Wash the tomatoes and pat dry.
Cut off the top third of each tomato and gently scrape out the seeds with a small spoon.
Cut all the vegetables into very fine dice less than 1/4 inch, if possible.
Put the vegetables in a bowl, toss with the dressing, and carefully fill the tomatoes.
Refrigerate until serving time.
Arrange on a platter with the stuffed celery.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 208 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 0.11 g0.55%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 216.7 mg9%

Total Carbohydrates 31 g10.3%

Dietary Fiber 6.9 g27.5%

Sugars 15.4 g

Protein 6 g11.1%

Vitamin A 215.6% Vitamin C 140.6%

Calcium 12.3% Iron 7.1%

*Based on a 2000 Calorie diet

Cherry Tomatoes Filled With Crisp Diced Vegetables Recipe