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Stuffed
Tomato-Potato Salad |
4
large Jersey tomatoes
1 medium potato, peeled, cooked and diced
1 medium carrot, peeled and chopped |
1/4
cup lowfat cottage cheese
2 Tbsp. chopped parsley
1/2 tsp. salt
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Cut tomatoes
in halves; scoop out centers to make cups. Strain pulp to remove excess
liquid; reserve pulp. Pat tomato cups with paper towel to dry. Combine
reserved tomato pulp, potato, carrot, cottage cheese, parsley and salt.
Spoon mixture into tomato cups and chill. Serves 8. This is an official
5 a Day recipe.
Nutritional
analysis per serving: Calories, 38; Fat, .4 g; Cholesterol, 0 mg; Fiber,
1 g; Sodium, 174 mg; Percent calories from fat, 10%.
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