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BATON ROUGE, La. (WAFB) - Luscious red Creole tomatoes provide the focal point for this showpiece salad. Are you looking for a cool and healthy dish any occasion? Well, look no more! This salad will be a palate pleaser for the whole family.

Prep Time: 30 Minutes

Yields: 6 Servings

Ingredients:

6 Creole tomatoes, chilled
1 pound peeled, boiled shrimp
2 ears corn on the cob, grilled
½ cup diced cucumbers
½ cup diced celery
¼ cup diced red onion
¼ cup diced orange bell pepper
¼ cup diced red bell pepper
½ tsp diced garlic
½ cup cottage cheese
¼ cup Parmesan cheese
2 hard-boiled eggs, peeled and diced
salt and black pepper to taste
granulated garlic to taste
2 tbsps Italian dressing
½ tsp chopped basil

Method:

Slice corn kernels from cobs and set aside, discarding cobs. In a large mixing bowl, combine all ingredients except tomatoes. Mix well, cover and refrigerate at least 2 hours. Cut ¾ inch off top of each tomato and reserve. Using a teaspoon, scoop out tomato seeds and pulp. Turn tomatoes upside down and allow to drain well on paper towels. Dice one cup of sliced tomato tops and mix in with chilled vegetables. When tomatoes are well drained, stuff each with an equal amount of vegetable mixture. Serve on multicolored lettuces as a salad or appetizer.

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