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Ingredients

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Directions

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  • 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.

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

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

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

Nutrition Facts

220 calories; 15 g total fat; 3 g saturated fat; 15 mg cholesterol; 232 mg sodium. 18 g carbohydrates; 3 g fiber; 5 g protein; 1166 IU vitamin a; 35 mg vitamin c; 91 mg calcium; 1 mg iron;

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