Tomatoes Stuffed with Proscuitto and Vegetables
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 177 |
| pro | 11 g |
| total fat | 7 g |
| sat.fat | 2 g |
| carb | 20 g |
| flbre | 3 g |
| chol | 11 mg |
| sodium | 394 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 9 |
| vit A | 14 |
| vit C | 70 |
| folate | 19 |
Make the tomato cups and filling ahead to serve for a lunch party.
Ingredients
- 4 beefsteak tomatoes
- 4 slices prosciutto or Black Forest ham
- 4 slices light provolone cheese
- 1 cup cooked corn kernels
- 1/2 cup chopped sweet green peppers
- 2 tsp chopped fresh oregano
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup low fat croutons
- Creamy Dressing
- 1/3 cup buttermilk
- 3 tbsp light mayonnaise
- 1 tsp cider vinegar
- 1/4 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1 pinch granulated sugar
Preparation
Creamy Dressing: Whisk together buttermilk, mayonnaise, cider vinegar, Dijon mustard, salt, pepper and sugar; set aside.
Cut 1/2-inch (1 cm) slice from stem end of each tomato. Chop slices; set aside. With spoon, hollow out tomatoes; place upside down on paper towel-lined plate to drain.
Meanwhile, slice prosciutto and cheese into matchstick-size pieces. In bowl, combine prosciutto, cheese, chopped tomato, corn, green pepper, oregano, salt and pepper. Drizzle with 1/3 cup (75 mL) of the dressing and toss. (Make-ahead: Cover and refrigerate filling and tomato cups separately for up to 8 hours.)
Mound mixture into tomato cups. Drizzle tops with remaining dressing; sprinkle with croutons.
Source : © CanadianLiving.com
- Keywords : Appetizers; Refrigerate/Chill; Blend; Cocktail Party; Summer; Make-Ahead; Tomatoes; Ham; Cheese; Corn; Sides; Buttermilk; Heart-healthy; Reduced fat;
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