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Vintage Recipe Card: Stuffed Tomato Salad

March 25, 2010

Further adventures in really bad food photography from the 1970’s!


6 large tomatoes
1 pound cooked shrimp, cut into small pieces
2 tablespoons lemon juice
1 1/2 cups boiled, cubed potatoes
2 hard-cooked eggs, diced
2/3 cup diced celery
2 tablespoons sliced green onion
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons prepared mustard
Salt and pepper
Lettuce, radishes, olives


Cut tomatoes in sixths, leaving bottoms intact. Pour lemon juice
over shrimp. Combine shrimp, potatoes, eggs, celery and green onions.
Blend mayonnaise, sour cream and mustard; mix with salad ingredients.
Season to taste with salt and pepper. Stuff tomatoes with salad mixture
and serve on a bed of lettuce. Garnish with sliced radishes and olives.

Serves: 6

Preparation time: 40 minutes

calories per serving: 325

Suggested Menu

Tomato Salad
Assorted Relishes
Creamy Cheese Pie

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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