Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Fri, 14 Jun 1996 13:54:18 PST From: swilcox@DHVX20.CSUDH.EDU This was in todays LA Times (6/14). I assume (but dont know) that the fat-free mayonnaise contains egg, so technically, this wouldnt be a totally eggless dish. "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. Chill about 2 hours. ASSEMBLY: Lightly spread bread slices with nonfat mayonnaise. Layer about 1/2 cup shredded carrots on 6 slices bread. Top each with alfalfa sprouts, then spoon about 1/4 cup "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. Makes 1 1/2 cups egg salad for 6 sandwiches. Each sandwich contains about: 225 calories; 737 mg sodium; 0 cholesterol; 3 grams fat; 37 grams carbohydrates; 12 grams protein; 4.67 grams fiber. Each 1/4-cup serving egg salad alone contains about: 29 calories; 368 mg sodium; 0 cholesterol; 1 gram fat; 2 grams carbohydrates; 3 grams protein; 0.11 gram fiber. 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 weeks food sections, I have a MacArthur Genius Award Nomination I am prepared to submit on your behalf! Cheers, Sandy Wilcox EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.
