Ingredients
30 cherry tomatoes3/4 cup reduced-fat mayonnaise2 Bibb or Boston lettuce leaves, torn into 1-inch pieces1/4 cup salad croutons, broken into pieces3 bacon strips, cooked and crumbledCoarsely ground pepper
Preparation
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes.
Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.
