Garden salad stuffed tomatoes

Ingredients

Quantity		Ingredient
6		Firm red tomatoes
½	teaspoon	Salt
⅛	teaspoon	Pepper
¼	cup	Peas, cooked
¼	cup	Lima beans, cooked
¼	cup	Carrots, raw in julienne strips
¼	cup	Asparagus tips
¼		Cuip zucchini, grated
2		Hard cooked eggs, chopped

Directions

SOURCE: Women's Circle, For the Proud Cook Cut a slice from the stem end of each tomato; scoop out pulp; set aside; discard seeds. Sprinkle shells with salt and pepper, invert on rack to drain for 15 minutes. Combine all vegetables and tomato pulp with enough mayonnaise to form a firm mixture; fill tomato shells. Top each shell with chopped hard cooked eggs. Posted to JEWISH-FOOD digest V97 #091 by alotzkar@... (Al) on Mar 20, 1997

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