I am not sure, if this is the exact recipe for Waldorf salad, but I made this salad sandwich (you know when I made the mayo; that day). It is so delicious, and so flexible. You can use whatever you have at your disposal. The end result is going to be great.

Ingredients:

1 chicken breast, roasted, cut in bite size pieces
1 small apple, diced,
handful of grapes, cut in half,
dry cranberries, handful,
celery sticks, chopped handful,
walnuts, chopped, 3 tbsp
celery, chopped, handful
mayonnaise, as much as required,
salt as per taste
Method :

Mix all the above ingredients in a bowl. Spread a little mayonnaise on the bread slices, put the filling, and press down the other slice on top.

Enjoy, as your lunch or afternoon snack.

I ran out of the Mayonnaise (store bought) yesterday. And our drive way was covered with snow, so I thought, why not make it at home. One word for making mayonnaise, rather two… Patience, and care*!

I needed it to make a Ina Garten’s Chicken Salad recipe (Do you watch Barefoot Contessa on FOOD NETWORK, its one of my favorite shows – She is pretty awesome)

Anyhow, here is the recipe, I made after looking at lots (I am lazy, I mean a couple ..hey..I am allowed to exaggerate at times) of recipes on Google.

The basic science is to make an emulsion, with egg yolk as the emulsifying agent (like in a cake, it mixes the oil and the water)
Ingredients:

1 medium size Egg yolk
1/2 lemon juice,
3/4 cup canola oil ( I read on some websites, you could use light olive oil, or almond or walnut oil for more flavor)
salt for seasoning

Method:

In a small food processor, put the egg yolk and the lemon juice, and pulse a few times. After a minute or so, add a few drops of oil. (If you have a oil dispenser, it will work best, as it can control the flow of the oil). Start the food processor, and let it go for a minute or 2. Then repeat the oil step again (few drops at a time, gradually increase to tablespoons). After about 5-6 minutes, you will see the mix thickening. This is it.

If its too thick, add a couple tsp of water, if too thin, then you got it wrong. But dont discard, add another yolk, and start the process again. (You will need more oil, and maybe more lemon juice).

That’s it. A dash of salt, and its done. You can store this for upto 5-6 days. Use it for sandwiches, salads, etc etc
I have taken a picture of this. I will upload it soon
Note: ( I tried to whisk it first, but it takes a loooooooooong (no exaggeration here) time, so I switched to a food proc.)
* Handle raw eggs very carefully. It may lead to salmonella etc.

Hey, its February already and its my big bro’s birthday, and Nurhan’s bday. Hi guys…Miss you..And Happy birthday to you guys!
The white part of a boiled egg I can tolerate, but not the yellow. But this recipe by my brother for Boiled egg sandwich is so yummy, I love it.

Here it goes:

Ingredients For 1 sandwich:

1 boiled egg, sliced
salt, black pepper, butter, any jam (orange, apricot would be my choice)
2 whole grain bread slices

Method:

Butter the bread slices, on side put jam, lay the sliced egg over it, sprinkle salt and pepper. Then put it in a sandwich maker, and toast till its golden. Done!

I know it kind of sounds weird, but trust me…its excellent!!!!!!!!! Try it, you wont regret it!
Note: If you dont have a sandwich maker, and you have George foreman grill, use that. Same effect, but you wont the diagonal cut.