6 medium tomatoes
1/4 cup fresh or canned pineapple chunks
1/4 cup chopped almonds or walnuts
1/3 cup mayonnaise
1/4 cup shredded cheddar cheese
6 leaves of American lettuce
6 leaves of arugula
Salt to taste
6 medium tomatoes
1/4 cup fresh or canned pineapple chunks
1/4 cup chopped almonds or walnuts
1/3 cup mayonnaise
1/4 cup shredded cheddar cheese
6 leaves of American lettuce
6 leaves of arugula
Salt to taste
Cut off the top of each tomato where it meets the stem
Remove the pulp and seeds
Sprinkle the cavity with salt, flip the tomatoes over a paper towel to drain for 30 minutes
Chop the pulp removed from the tomatoes without the seeds, then mix with pineapple, almonds, mayonnaise, and cheese
Season to taste
Fill the tomatoes with the pineapple mixture
Serve by placing each tomato on leaves of lettuce and garnishing with arugula leaves
Serves 6
118 calories per serving
Note: This salad is served in Australia at lunchtime.
