½ pound chicken, beef, or ham – cooked and cut according to preference
12 ounces tofu, firm drained very well
6 large eggs
2 tablespoons mayonnaise
1 tablespoon yellow mustard
¼ cup chopped onion
¼ cup chopped celery
2 tablespoons capers – drained
3 tablespoons dill pickle – chopped
How to Prepare:
Note: chop meats to desired chunkiness after cooking. Leftovers work great! In a large bowl, mix desired main ingredient with remaining ingredients.
Season to taste with salt and pepper. I like to add a little horseradish sauce to the ham or roast beef salad for some zip.
For egg salad: Mix everything but the eggs well. Chop eggs to desired chunkiness and fold into mixed ingredients. Add a few drops of tabasco sauce if desired. A squeeze of lemon also goes well.
For eggless salad: Mix everything but the tofu Squish tofu with your hands or with a fork until it breaks apart. Fold in with remaining ingredients.
Eggless salad should sit for at least an hour, refrigerated, before serving.
Lemon or a few drops soy sauce work great in tofu based salads.
Process meats find in a food processor for more of a ‘spread’ consistency. Don’t process with the remaining ingredients until you get the meat broken down almost to the size you want. The spreads work very well on lettuce leaves for roll-ups. The chunky version works great over lettuce for a salad meal.
NOTES : Counts for tofu and eggs not included in totals… tofu is 10 carbs,