50 medium tomatoes
10 pounds Chicken Salad (or Crab, Shrimp, Tuna, or Egg Salad), chilled
Servings: 50
1. Place tomatoes in a wire basket and dip in boiling water. Let stand for 1 minute. Dip in cold water. Remove skins.
2. Turn tomato stem end down. Cut, not quite through, into fourths. Fill with No. 12 dipper of salad.
Notes: 50 medium-size tomatoes will weigh approximately 12 lb.
VARIATIONS:
Tomato Cabbage Salad. Combine 1 lb cabbage and 1 lb. celery, finely chopped, 1 Tbsp salt, and 1 cup mayonnaise for salad mixture. Fill tomato cup, using No. 40 dipper.
Tomato Cottage Cheese Salad. Substitute 6 lb cottage cheese for salad mixture. Fill tomato cups, using No. 20 dipper.
10 pounds Chicken Salad (or Crab, Shrimp, Tuna, or Egg Salad), chilled
Servings: 50
1. Place tomatoes in a wire basket and dip in boiling water. Let stand for 1 minute. Dip in cold water. Remove skins.
2. Turn tomato stem end down. Cut, not quite through, into fourths. Fill with No. 12 dipper of salad.
Notes: 50 medium-size tomatoes will weigh approximately 12 lb.
VARIATIONS:
Tomato Cabbage Salad. Combine 1 lb cabbage and 1 lb. celery, finely chopped, 1 Tbsp salt, and 1 cup mayonnaise for salad mixture. Fill tomato cup, using No. 40 dipper.
Tomato Cottage Cheese Salad. Substitute 6 lb cottage cheese for salad mixture. Fill tomato cups, using No. 20 dipper.
Last edited:
