Waldorf Salad with Roast Beef Sandwich

Total Time:
15 min
Prep:
15 min

Yield:
Yield: 4 servings

Ingredients
  • Waldorf Salad:
  • 2 tablespoons mayonnaise made with olive or soybean oil
  • 2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
  • Salt and freshly ground black pepper, to taste
  • 8 pecan halves, broken into pieces
  • 4 celery stalks, sliced (1 cup)
  • 2 small red apples, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
  • Several romaine lettuce leaves, washed and dried
  • Open-Faced Roast Beef Sandwich:
  • 4 slices rye bread
  • 2 tablespoons Dijon mustard
  • 1/2 pound sliced lean roast beef
  • 2 small tomatoes, sliced
  • Fresh Berry Yogurt:
  • 2 cups light fruit-flavored yogurt
Directions
Waldorf Salad:

Combine the mayonnaise and lemon juice in a medium-size bowl. Season with salt and pepper to taste. Toast the pecans in a toaster oven for 1 minute, or until brown to bring out their flavor. Be careful-they burn easily. Toss the celery, apple and pecans in the mayonnaise mixture. Place lettuce leaves on 4 plates and spoon the salad onto the leaves to serve.

Open-Faced Roast Beef Sandwich:

Spread the bread with mustard. Divide the roast beef between each slice of bread. Top with the tomato slices. Serve any extra tomato slices on the side.

Fresh Berry Yogurt:

Divide yogurt between 4 dessert bowls.


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    Recipe courtesy of Robert Irvine