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Basics: Meat, Egg
or "Eggless" salads
Recipe By :Dottie
Categories:Salads
1/2 pound chicken, beef, or ham
-- cooked and cut according to preference
OR
12 ounces tofu, firm drained very well
OR
6 large eggs
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons capers -- drained
3 tablespoons dill pickle -- chopped
Note: chop meats to desired chunkiness
after cooking. Leftovers work
great! In a large bowl, mix desired main ingredient with remaining
ingredients. Season to taste with salt and pepper. I like to
add a little
horseradish sauce to the ham or roast beef salad for some zip.
For egg salad: Mix everything
but the eggs well. Chop eggs to desired
chunkiness and fold into mixed ingredients. Add a few drops of
tabasco
sauce if desired. A squeeze of lemon also goes well.
For eggless salad: Mix everything
but the tofu. Squish tofu with your
hands or with a fork until it breaks apart. Fold in with remaining
ingredients. Eggless salad should sit for at least an hour, refrigerated,
before
serving. Lemon or a few drops soy sauce work great in tofu based
salads.
**personal note*** Process meats
find in a food processor for more of a
'spread' consistency. Don't process with the remaining ingredients
until you get the meat broken down almost to the size you want.
The spreads work
very well on lettuce leaves for roll-ups. The chunky version
works great over lettuce for a salad meal.
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236 Calories (kcal);
24g Total Fat; (86% calories from fat); 2g Protein; 7g Carbohydrate;
10mg Cholesterol; 898mg Sodium |
NOTES : Counts for tofu and eggs
not included in totals... tofu is 10 carbs, eggs 3.6.
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