Recipe courtesy of Linda Gassenheimer

Waldorf Salad with Roast Beef Sandwich

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  • Total: 15 min
  • Prep: 15 min
  • Yield: Yield: 4 servings
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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


  1. 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:

  1. 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:

  1. Divide yogurt between 4 dessert bowls.