Waldorf Salad with Roast Beef Sandwich
Recipe courtesy Linda Gassenheimer

Waldorf Salad:
2 tablespoons mayonnaise made with olive or soybean oil
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
Salt and freshly ground black pepper, to taste
8 pecan halves, broken into pieces
4 celery stalks, sliced (1 cup)
2 small red apples, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
Several romaine lettuce leaves, washed and dried

Combine the mayonnaise and lemon juice in a medium-size bowl. Season with salt and pepper to taste. Toast the pecans in a toaster oven for 1 minute, or until brown to bring out their flavor. Be careful—they burn easily. Toss the celery, apple and pecans in the mayonnaise mixture. Place lettuce leaves on 4 plates and spoon the salad onto the leaves to serve.

Open-Faced Roast Beef Sandwich:
4 slices rye bread
2 tablespoons Dijon mustard
1/2 pound sliced lean roast beef
2 small tomatoes, sliced

Spread the bread with mustard. Divide the roast beef between each slice of bread. Top with the tomato slices. Serve any extra tomato slices on the side.