Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 * Exported from MasterCook * Egg Salad Sandwich Recipe By :Steven Ferry & Tanya Petrovna Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu 2 tablespoons Nayonaise 1/4 onion -- minced 2 tablespoons chopped parsley 1/4 cup celery -- minced 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 tablespoons minced dill pickle 1 tablespoon mustard 2 tablespoons soy milk 2 tablespoons tarragon vinegar 8 slices bread -- of your choice 4 large lettuce leaves 1 tomato -- sliced Combine all ingredients (except bread, lettuce, and tomato); blend until mixture reaches consistency of egg salad. Let sit several hours if possible to develop flavors. Serve on bread garnished with lettuce and tomato slices. Source: " The Meat-Lover's Vegetarian Cookbook " Copyright: " 1997 by Steven Ferry & Tanya Petrovna " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 7g Fat (26.5% calories from fat); 14g Protein; 32g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1137mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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