4 lg. ripe tomatoes
1 c. small-curd cottage cheese
1/2 c. finely diced celery
1/4 c. chopped, peeled cucumbers
1/4 c. chopped green pepper
2 tbsp. minced onion
2 tbsp. mayonnaise
Salad greens
Watercress (optional)

Wash tomatoes, cut 1/2 inch slice from stem end and scoop out pulp leaving a 1/4 inch thick shell. Mix cottage cheese, celery, cucumber, green pepper, onion and mayonnaise in a small bowl. Spoon mixture into tomatoes. Serve on a bed of greens and top each tomatoes with a sprig of watercress.

Yields 4 servings.