Waldorf Salad With Roast Beef Sandwich

Recipe Ingredients

		Waldorf Salad
2 tablespoons	30ml	Mayonnaise made with olive or soybean oil
2 tablespoons	30ml	Freshly-squeezed lemon juice - (abt 1/2 lemon)
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Pecan halves - broken into pieces
4		Celery stalks - sliced (1 cup)
2		Red apples - cored, and cut (small)
		Into 1/2" cubes - (abt 1 1/2 cups)
		Several romaine lettuce leaves - washed, dried
		Open Face Roast Beef Sandwich
4		Rye bread
2 tablespoons	30ml	Dijon mustard
1/2 lb	227g / 8oz	Sliced lean roast beef
2 lbs	908g / 32oz	Tomatoes - sliced (small)
		Fress Berry Yogurt
2 cups	474ml	Light fruit-flavored yogurt

Recipe Instructions

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.

For the 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.

for the Fresh Berry Yogurt: Divide yogurt between 4 dessert bowls.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9627) - from the TV FOOD - NETWORK

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