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Luncheon Tomato Flower Salad
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| What You Need: |
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6 chilled large ripe tomatoes
6 large crisp lettuce leaves, washed and dried
½ cup diced celery
½ cup diced, peeled, seeded cucumber
2 tablespoons minced onion
2 tablespoons minced green pepper
2 hard-cooked eggs, shelled and chopped
About ¼ cup mayonnaise
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| How To Cook: |
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1. Remove stem cores from tomatoes.
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2. Cut each four times from top almost through to bottom to form eight attached petals.
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3. Spread apart and place each tomato on a lettuce leaf on a small salad plate.
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4. Combine remaining ingredients and spoon into tomato centers.
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5. Refrigerate until ready to serve.
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