SUNBURST SALAD

SUNBURST SALAD

4 large tomatoes
2 small cucumbers
1/4 cup low fat plain yogurt
1/4 tsp. curry powder
1/8 tsp. salt
1 and 1/2 cups low fat cottage cheese
1/2 cup sliced celery

Tomatoes should be at room temperature and fully ripe. Core tomatoes. Turn tomatoes stem side down and slice each into four wedges, like a star. Set aside.

Peel the cucumber. Cut in half lengthwise and scoop out seeds. Dice to make 1¼ cups. Place 1 cup cucumber in blender

Add yogurt, curry powder and salt. Whip on high till smooth. Pour into serving bowl.

Stir in remaining ¼ cup cucumbers. Set aside. Combine cottage cheese and celery. Spoon ½ cup of this mixture into each tomato.

Serve with reserved cucumber dressing on bed of lettuce.