Shrimp Salad-Stuffed Tomatoes
Hollowed-out tomatoes were the secret to elegant lunches in the '50s--and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.
Source: EatingWell Magazine, June/July 2005
Gallery
Recipe Summary
Ingredients
Directions
Tips
Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
Tip: Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Nutrition Facts
Per Serving:
161 calories; protein 17.1g; carbohydrates 11.2g; dietary fiber 1.8g; sugars 4.4g; fat 5.5g; saturated fat 0.7g; cholesterol 144.8mg; vitamin a iu 1320.5IU; vitamin c 36.7mg; folate 49.6mcg; calcium 83.1mg; iron 1.1mg; magnesium 44mg; potassium 483.9mg; sodium 402.3mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 3 1/2 lean meat, 1 fat (mono)
