Tomatoes Stuffed with Ham Salad

• 1/3 cup Dairy Sour Cream
• 2 T. Mayonnaise
• 3 tsp. Bottled Horseradish
• 1 tsp. Dijon-style Mustard
• 1/8 tsp. Pepper
• 3/4 lb. Deli Carolina Pride™ Baked Ham, cut into small dice (about 2 cups)
• 1 cup Chopped Celery
• 1/4 cup Chopped Black Greek Olives
• 1/4 cup Finely Chopped Dill Pickle
• 1/4 cup Chopped Parsley
• 4 medium Ripe Tomatoes
• 8 leaves Boston Lettuce
• 8 whole Black Greek Olives for garnish

Prepare Horseradish Mayonnaise: Combine sour cream, mayonnaise, horseradish, mustard and pepper in large bowl. Add ham, celery, olives, pickle and 3 tablespoons of the parsley; toss gently until all ingredients are evenly coated. Cut each tomato vertically into 6 wedges to within 1/2 inch of bottom. Carefully spoon out center membranes and seeds; save for another use. Stuff tomatoes with ham mixture. Serve on platter lines with Boston lettuce leaves. Garnish with olives and remaining chopped parsley.

Yields: 4 servings