Tomatoes Stuffed with Italian Salad

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photo by mydesigirl photo by mydesigirl
photo by mydesigirl
photo by mydesigirl photo by mydesigirl
Ready In:
5mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Combine vegetables.
  • Stir together the mayonnaise, sour cream, onion, lemon juice, Worcestershire, and white pepper.
  • Add to vegetables; stir gently to combine.
  • Chill at least 1 hour.
  • Cut a small slice from the top of each tomato.
  • Scoop out seeds, leaving a 1/2" shell.
  • Sprinkle cups lightly with salt.
  • Invert tomatoes, cover and chill until ready to serve.
  • To serve, spoon vegetable mixture into shells.

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Reviews

  1. These were awesome! I had to use corn instead of peas because I was out. I chilled the filling in a ZipLock in the fridge and when it came time to fill 'em up I just clipped a corner off of the bag and it worked great. Thanks so much for posting this great Summer salad!!
     
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