Egg-Free Salad Salad


Yep, I made egg-free salad, again.  I told you I would.  This time, I tweaked it to go on heap of greens.  So I guess now I can call it Egg-free Salad Salad.  I just make this stuff up as I go along. Can you tell? ;D


Makes about 3 1/2 cups

  • 1/2 block extra-firm Wildwood Sproutofu, gently squeezed
  • 3/4 cup carrot, finely chopped
  • 1/2 cup celery, finely chopped
  • 3 green onions, chopped
  • 3 tablespoons chopped bread & butter pickles
  • 2 big pepperoncini peppers, finely chopped
  • 1/2 to 3/4 cup reduced fat egg-free mayonnaise
  • 3 heaping tablespoons Dijon mustard
  • 1/2 teaspoon pepper
  • Romaine lettuce
  • Mixed sprouts

Toss all the ingredients together, except the Romaine and sprouts.  Make a bed of greens for each diner, top with 3/4 to 1 cup egg-free salad.  Serve with your favorite crackers.

The salad should taste zippy from all the mustard and peppers, along with being moist from the mayo.  It balances out with all the crispy greens.  Trust me.

If you're into reading nutritional information, you can get an idea how this recipe plays out in your diet on the following link:

Egg-Free Salad Sandwich