1 (16 oz.) can salmon, chilled, drained, boned & flaked
1 (12 oz.) carton creamed cottage cheese
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/4 c. sweet pickle relish
1 (8 1/2 oz.) can sweet peas, chilled & drained
1/2 tsp. salt
1/8 tsp. white pepper
4-6 lg. tomatoes, chilled

In medium bowl, combine salmon, cottage cheese, celery, green pepper and pickle relish. Gently stir in peas, salt and white pepper. With stem ends down, cut down and across each tomato in pie fashion, being careful not to cut all the way through. Gently separate into petals. Fill each tomato with salad; serve on a bed of lettuce. Serves 4 to 6.

TIP: Make the salad ahead of time and refrigerate. Fill the tomatoes at serving time.