one can actually use a variety of fruits when preparing fruit salad. i collected all the fruit that was available in our catering walk-in chiller and here is the result.
chop into bite sizes a small peeled cantaloupe, one red, green and yellow apple. peel a mandarin orange, remove the white membrane and separate into wedges. in a bowl, toss apples with some lemon juice then add the cut cantaloupe, mandarin oranges and half a cup of black seedless grapes. sprinkle with grated cheddar cheese, toss gently, cover and chill. serve chilled fruit salad with honey-yogurt dressing by combining a cup of fresh plain yogurt and two tablespoons of honey, stir well together.
that was simple! a good suggestion to weight watchers out there, hehe. 😀
i think one of the best sandwich shops is oliver’s super sandwiches. back in my call center agent days (yes, i was!) my sister was working at tektite west in ortigas center and where i work was just a block away. there is a branch of oliver’s at tektite so twice a week i get a treat of free sandwich – care of my loving dear sister. it was either salmon, crabsticks or the classic creamy egg mayo. creamy egg mayo sandwich is easy to prepare and here is how i make one.
prepare two hard-boiled eggs. in a small bowl, combine two tablespoons of mayonnaise, a tablespoon of cream cheese, and a tablespoon of melted butter, a little salt and pepper. using a fork mix all ingredients, add the hard-boiled eggs and mash it with the mixture until you make a creamy consistency.
slightly toast three slices of whole wheat bread. on a plate, put some fresh lettuce on one slice of bread, spread half of the egg mayo mix, top with the second slice of bread, do the same as the first layer, spread the remaining half of egg mayo mix and top with the last slice of bread. cut diagonally.
so, there goes rob’s creamy egg mayo sandwich. enjoy! 🙂
here’s my version of tuna waldorf salad
drain canned white tuna chunks, core and chop two medium red apples in bite sizes, put in a bowl and toss with two tablespoons of lemon juice. set aside. in a separate bowl, combine about half a cup of mayonnaise and a tablespoon of mustard. add a teaspoon of honey, finely chopped onions and a dash of salt and pepper to taste. mix together well.
pour dressing into the tuna and apple mixture, toss gently to coat. cover and chill for an hour. serve with lettuce, sprinkle with roasted walnuts, dried raisins, and grated cheddar cheese.
tadaaah! rob’s tuna waldorf salad! try it! 😉