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Recipe Summary

prep:
20 mins
chill:
2 hrs
Servings:
6
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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; total fat 15g; saturated fat 3g; cholesterol 15mg; sodium 232mg; carbohydrates 18g; fiber 3g; protein 5g; vitamin a 1166IU; vitamin c 35mg; calcium 91mg; iron 1mg.

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