1 cup Thinly sliced mushrooms
1/2 cup Sliced celery
Dijon Mustard Dressing (recipe follows)
4 tablespoons Chopped, natural American pistachios, divided
3 Medium, tomatoes
Combine mushrooms, celery and Dijon Mustard Dressing. Marinate at least 1 hour; stir several times. Add 3 tablespoons pistachios; mix well. Remove top of tomatoes; scoop pulp out of centers. Drain tomatoes upside down on paper towels. Spoon about 1/2 cup mushroom mixture into each tomato. Serve on lettuce-lined platter; garnish with 1 tablespoon pistachios.