Tomato Salad Curry
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6 large ripe tomatoes, peeled, seeded and chopped
1 small white onion, grated
1/4 tsp. coarsely ground pepper
1/2 cup mayonnaise (use NeanderThin recipe)
2 Tbsp minced fresh parsley
1 tsp. curry powder

Combine tomatoes, onion and pepper; cover and chill for 3 hours. Combine
mayonaise, parsley and curry; cover and chill for 3 hours. To serve, spoon
tomato mixture into small bowls and top each with a spoonful of mayonnaise
mixture.

From: Sherri Cobb, in 3 Rivers Cookbook III