"Hold the mayonnaise” is a phrase folks with high cholesterol know well, but if you love a good old-fashioned chicken salad with more than a generous dollop, it can be hard to reform.
Those of us who cook and prepare food daily for heart-healthy living approach this hold-the-mayo issue as a "cease or decease” order. This challenge at our house meant some retraining of our tastes to enjoy other options for salad dressings and sandwich spreads. You don’t have complete control when dining away from home, but "hold the mayo” can become a necessary automatic response if your doctor says you must. My husband enjoyed his mother’s fabulous chicken salad made strictly by the recipe of Neiman-Marcus cooking and dining maven Helen Corbit. My mother-in-law even sent me to a Helen Corbit cooking class in Houston to make sure I mastered her techniques. Mayonnaise was key to potato salad, chicken salad and tuna salad. Steering my husband away from these lifelong favorites was not easy, but it has become possible. I must say I have nothing against mayonnaise. I was a mayonnaise fan after being shown by a childhood friend how to make a mayonnaise sandwich: Spread the stuff nice and thick on white bread, fold over and chow down. It was best made with bread so fresh it stuck to the roof of your mouth and behind your front teeth if you had them. Mayonnaise was and is good stuff. Many of us just have to find other options now. Mustard, of course, becomes a player, but it doesn’t exactly fit with a bacon, lettuce and tomato sandwich. Of course, the BLT is out anyway. All that high-fat, high-sodium stuff is supposed to be off-limits, and that can be discouraging to the person who cooks and especially the one who is forced to change the way he has been eating. It’s easy to use low-fat mayonnaise in smaller amounts, but here are more ideas to make the change: →Potato salad.
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VideoWatch Sherrel Jones show Angi Bruss how to make Hold the Mayo Chicken Salad: newsok.com