spicy corn-stuffed tomato salad

                  spicy corn-stuffed tomato salad

6 small ripe tomatoes

1/2 c. creamy buttermilk

dressing

2 T. snipped parsley

1/4 t. pepper

dash ground red pepper

2 c. cooked corn kernels

1/2 c. shredded jack cheese

1/4 c. chopped green pepper

1/4 c. chopped cucumber

1/4 c. chopped onion

lettuce leavesPlace tomatoes stem end down on cutting surface.  Cut into 4

to 6 wedges not quite to stem end.  Spread apart slightly,

sprinkle with salt, cover and chill.  Combine dressing, parsley,

pepper and red pepper.  Combine vegetables and cheese in another

bowl and add dressing mixture.  Cover and chill.  Serve on plates

with lettuce.  Makes 6 servings.

                                              From:  Donna Kummer

                                      Date Entered:  July 8, 1990