Ham Salad Stuffed Tomato Food

HAM SALAD STUFFED TOMATO

Steps:

• 1. Cut top off of tomatoes and scoup out inside. Place in mirco for about 2 min.
• 2. Mix together ham, eggs, pickle relish, onion, mix well. Add mayo and pepper to your liking.
• 3. Stuff tomatoes and refrigerate till serving.

STUFFED TOMATO SALAD

Steps:

• Cook bacon until crisp; drain, crumble bacon and set aside.
• In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
• In another bowl, stir together celery, green onion and cottage cheese.
• Add bacon mixture.
• Cover and let stand for one hour in refrigerator.
• Line four salad plates with romaine lettuce leaves.
• Cut stem ends from tomatoes.
• Place tomatoes cut sides down, on lettuce leaves.
• Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
• Carefully spread out sections, forming a flower.
• Sprinkle with salt.
• Fill each with an equal amount of cheese mixture.

SALAD-STUFFED TOMATOES

Steps:

• Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
• Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
• In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
• In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.