2 medium tomatoes, seeded and chopped
3 medium carrots, minced
1 medium onion, chopped
2 tablespoons olive oil
2 medium tomatoes, chopped
3 medium onions, chopped
1/2 pound buttery round, cubed
1 (15 ounce) can grilled chicken, undrained
2 tablespoons lemon juice
2 large carrots, chopped
1 medium onion, chopped
1/2 cup mayonnaise
1 (8 ounce) can peeled and diced tomatoes with juice
8 ounces cream cheese, softened
2 teaspoons Worcestershire sauce
2 tablespoons grated Parmesan cheese
In a small bowl, mix tomato paste, carrots, onion, olive oil and tomato slices.
Microwave the sliced tomatoes and celery in a large skillet over medium heat for about 5 minutes. Stir in chicken and lemon juice, then pour over tomatoes. Season with salt and pepper, then sprinkle with celery salt and parsley.
Toss gently for about 15 minutes. Cover, and let chill at least 2 hours. Spread cream cheese ice cream on top of salad. Serve without garnishments.
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