Serves: 6
Total Calories: 331
From stem end, hollow out center of lettuce, leaving a 3/4- to 1-inch thick shell. Place lettuce, hollow-end up, in a medium bowl (just large enough to hold lettuce snuggly).
In a medium bowl, mix ham, cucumber and green onion.
In a small bowl, mix cream cheese, mayonnaise, pickle relish, lemon juice, mustard and pepper blend well. Pour dressing over ham mixture stir until evenly coated. Spoon mixture into lettuce shell, packing well. Cover and refrigerate for 8 to 24 hours.
To serve, place stuffed lettuce upside down in a strainer to drain for 10 to 15 minutes. Cut into six even wedges. Arrange wedges on a serving plate with filling up. Place tomato rose in center and garnish with parley.
This Stuffed Luncheon Lettuce recipe is from the Timesaver Cookbook. Download this Cookbook today.
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