The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Breakfast, Brunch & Main Entrées Egg Salad Waldorf Click photo to enlarge. Ingredients: 1 can (19 oz/540 mL) pineapple tidbits, well drained 2 cups (500 mL) diced, unpeeled apple, about 2 medium 1 cup (250 mL) diced celery 1 cup (250 mL) seedless grapes, halved ¼ cup (50 mL) sliced almonds, roasted ½ cup (125 mL) mayonnaise or salad dressing 6 hard-cooked eggs, peeled and chopped   Instructions: Combine pineapple and apples in large bowl. Mix in remaining ingredients. Cover and refrigerate. Just before serving, gently fold in eggs and salad dressing or mayonnaise. If desired, mound salad in lettuce cups, and garnish with additional egg slices. Suggestion: For more flavour, add 1/4 cup (50 mL) of sliced and roasted almonds. Tip: Poppy-seed dressing in place of mayonnaise works well with this recipe. Makes 6 cups. Nutrients per serving: Calories: 221.9 Carbohydrates: 25.7 g Fat: 11.0 g Protein: 7.1 g Sodium: 241.4 mg
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