Spicy Corn-Stuffed Tomato Salad

Ingredients
6 small ripe tomatoes
1/2 cup creamy buttermilk salad dressing
2 tablespoons snipped parsley
1/4 teaspoon pepper
Dash ground red pepper
2 cups cooked fresh corn kernels
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped green pepper
1/4 cup chopped cucumber
1/4 cup chopped onion
Lettuce leaves

Directions
1. Place tomatoes, stem end down, on a cutting surface. Cut each into
4
to 6 wedges, cutting to, but not through, stem end. Spread wedges
apart
slightly; sprinkle with salt. Cover; chill.

2. In a small mixing bowl, combine buttermilk salad dressing, parsley,
pepper, and red pepper.

3. In another bowl, combine corn, cheese, green pepper, cucumber, and
onion. Add dressing mixture; toss gently to coat. Cover and chill.

4. To serve, arrange tomatoes atop lettuce leaves on individual
plates.
Fill the tomatoes with corn mixture. Makes 6 servings.


Nutrition facts per serving:
calories: 220
total fat: 15g
saturated fat: 3g
cholesterol: 15mg
sodium: 232mg
carbohydrate: 18g
fiber: 3g
protein: 5g
vitamin C: 59%
calcium: 9%
iron: 6%

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