Serves: 8
Total Calories: 162
1. Cut tomatoes in eighths, cutting about 2/3 way through without severing sections. Pull open to represent petals of flower. Chill. Beat cream cheese until smooth and fluffy.
2. Add other ingredients except paprika and lettuce. Place a scoop of cream cheese in center of each tomato, dividing cheese mixture equally. Garnish with small amount of mayonnaise dusted with paprika. Place on whole lettuce leaf or shredded lettuce.
This Poinsettia Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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