30 cherry tomatoes
3/4 cup reduced-fat mayonnaise
2 Bibb or Boston lettuce leaves, torn into 1-inch pieces
1/4 cup salad croutons, broken into pieces
3 bacon strips, cooked and crumbled
Coarsely ground pepper
Directions
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes.
Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.
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