Summer "Egg" Salad And Fresh Veg Sandwich Recipe

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Servings: 6

Ingredients

Cost per serving $1.01 view details

Directions

  1. This was in today's LA Times (6/14). I assume (but do not know) which the fat-free mayonnaise contains egg, so technically, this wouldn't be a totally eggless dish.
  2. "EGG" SALAD: Drain tofu well. Mash with fork. Stir in mayonnaise, celery, mustard, vinegar, lemon juice, dill, green onion, turmeric, sea salt and pepper to taste. Refrigerateabout 2 hrs.
  3. ASSEMBLY: Lightly spread bread slices with nonfat mayonnaise. Layer about 1/2 c. shredded carrots on 6 slices bread. Top each with alfalfa sprouts, then spoon about 1/4 c. "egg" salad on top of each sandwich and spread to edges. Top each with several romaine leaves, then cover each sandwich with remaining bread slices. Cut into quarters and serve.
  4. Makes 1 1/2 c. egg salad for 6 sandwiches. Each sandwich contains about:
  5. You can access the LA Times web site at WWW.LATIMES.COM to get the food section on Thursdays. This is one of the harder to navigate sites but you can get to the food section through "news" and if you can find a simple way to get to past week's food sections, I have a MacArthur Genius Award Nomination I am prepared to submit on your behalf! Cheers, Sandy Wilcox

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Nutrition Facts

Amount Per Serving %DV
Serving Size 94g
Recipe makes 6 servings
Calories 116  
Calories from Fat 72 62%
Total Fat 8.15g 10%
Saturated Fat 1.15g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 422mg 18%
Potassium 255mg 7%
Total Carbs 10.49g 3%
Dietary Fiber 2.3g 8%
Sugars 5.0g 3%
Protein 0.98g 2%
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