Corn-Stuffed Tomato Salad
Corn-Stuffed Tomato Salad is an moderately easy dinner. Made with 6 small ripe tomatoes, 1/2 c. creamy buttermilk dressing, 2 tbsp. snipped parsley, 1/4 tsp. pepper and dash of red pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Place tomatoes, stem end down, on a cutting board.
Cut each into 4 to 6 wedges, cutting to but not through the stem end. Spread wedges apart, slightly.
Sprinkle with salt.
Cover and chill.
In small mixing bowl, combine dressing, parsley, pepper and red pepper.
In another bowl, combine corn, cheese, bell pepper, cucumber and onions.
Add dressing mixture; toss gently to coat.
Cover; chill.
Serve tomatoes filled with corn mixture over lettuce on individual plates.
Makes 6 servings.
π· Perfect Pairings
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