This recipe uses pretty much the same things, but with a twist. It is tasty and it depends how you plate it for a dramatic effect.
- 1/2 lb. broccoli, sliced into little broccoli stalks
- 1 cup cauliflower-ettes
- 1 MILD onion, thinly sliced and in rings
- 1 small green pepper, julienned
- 2 medium carrots, peeled and sliced diagonally
- 2 stalks of celery, peeled and thinly sliced diagonally
- 1 cup cherry tomatoes, all colours if available
- seasoned oil and vinegar dressing (store bought or your own version)
In a large bowl, place all the veggies except the dressing. Drizzle enough dressing to coat all the pieces well. Toss and cover with plastic wrap and place in the refrigerator overnight.
When ready to serve, drain the dressing off and plate attractively.
Egg Salad Sandwich-Tuscan Style
This is a new slant on the egg salad sandwich. I know if you try it you will really like it. Don says this is the best egg salad sandwich I have made.
- 2 bacon slices, cut in half, cooked crisp
- 2 large hard-boiled eggs, chopped
- 1 large rib of celery, strings removed
- 3 chopped green olives stuffed with pimento
- 1/4 cup mayonnaise
- 1 1/2 tsp. large grain Dijon mustard
- 4 iceberg lettuce leaves
- 4 slices of sesame seed bread toasted OR 2 portuguese buns warmed
Combine chopped eggs, celery, and olives in a bowl. Mix the mayonnaise and mustard together and combine with the egg mixture.
Lightly toast the bread. On each slice of bread place a lettuce leaf and put the egg mixture on one side, add the bacon slices and top with the other slice of bread.
This is really good if served with baby tomatoes with a few potato chips