Add 4 ounces of slivered almonds to tuna, egg and chicken salads for a crunchy gourmet twist. Use fresh herbs: Snip basil, chives, cilantro, dill or parsley into your salad for more great flavor with no added calories. Another tip—use a great mayonnaise like those from The Ojai Cook, a Top Pick Of The Week. Its delicious Lemonaise is redolent of lemon and gentle spice, which layers more flavor into the salad. Lemonaise Light has half the calories, but you can use half mayonnaise, half fat-free yogurt to cut down on the calories, too.

• Check out our review of Lemonaise and its sister products—great to know about.
• For delicious almond recipes, visit the Almond Board of California.

Lemonaise is a mainstay dressing in THE NIBBLE kitchen.

Today is National Oyster Day, so feast on a few. Oysters are chock full of protein and are low in calories. Oysters on the half shell make a great first course with Champagne or Chablis. Buy the largest, freshest oysters you can find and shuck them right before serving. Serve them with fresh lemon wedges. Very fresh oysters need nothing more (in fact, we don’t even use the lemon wedges!), but you can make mignonette sauce (there’s a recipe in our Oyster Glossary) or cocktail sauce by mixing ketchup with prepared (bottled) grated horseradish like Gold’s (find it in the grocer’s refrigerator case).

• Read about the different types of oysters, in our Oyster Glossary.
• Check out our review of Willapa Oysters, a NIBBLE Top Pick Of The Week and our favorite oyster indulgence.
• Take a look at more of our favorite seafood items.

From the Waldorf-Astoria Hotel to your lunch
box: the Waldorf tuna salad. Photo courtesy of StarKist.

Waldorf Salad was created in 1896 by Oscar Tschirky, the maĂ®tre d’hĂ´tel (dining room manager) of New York’s Waldorf-Astoria Hotel. Containing only apples, celery and mayonnaise on a bed of lettuce, it was an instant hit. Chopped walnuts were later added to the recipe, and subsequent variations included grapes. You can update this old-fashioned favorite of the “ladies who lunch” by adding tuna, which gives it universal appeal. Here’s a quick recipe from StarKist. Prep Time: 10 Minutes. Serves 2.

Ingredients
- 2 cans (4 ounces) tuna, drained and chunked (or one 6.4-ounce pouch or two 2.6-ounce pouches)
- 2 tablespoon lemon juice
- 1/3 cup raisins
- 1/2 cup mayonnaise
- 1/4 teaspoon ground cinnamon
- 3 apples, medium, cored and cubed
- 1 cup celery, chopped
- 1/3 cup walnuts or pecans, chopped
- 1/4 cup milk
- Lettuce leaves

Directions
1. In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts and tuna; toss gently.
2. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. Pour dressing over apple-tuna mixture; toss gently to coat.
3. Serve over greens.

• But if you love condiments, check out our Condiment Section.
• Find more grilled shrimp recipes.
• Check out our Seafood Glossary to find out more about shrimp and other denizens of the deep.

• Read more about caviar and affordable serving suggestions in our Caviar Section.
• For any fish lover, our Gourmet Seafood page is a must read!

Today is National Lobster Day, so buy a few crustaceans and get creative! How about dressing one of America’s favorite salads with lobster instead of chicken? Here’s a Lobster Cobb Salad recipe from Wolfgang Puck.

Ingredients:
- 2 heads romaine lettuce cut into thin strips
- 2 heads watercress
- 1 lb. diced cooked lobster meat
- 1/2 lb. cooked chopped bacon
- 1/2 lb. cut green beans
- 2 medium diced tomatoes
- 6 hard-boiled eggs (separated into yolks and whites and
then chopped)
- 2 diced avocados
- 1/4 lb. crumbled Roquefort cheese

Still alive and kicking: Live lobster from FineLobster.com.

Preparation:

Assemble the ingredients in stripes across a dinner plate and serve with a balsamic vinaigrette on the side. Here’s Wolfgang’s balsamic vinaigrette recipe:

- 1/4 cup balsamic vinegar
- 2 tbsp. sherry vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped shallots
- 1/2 cup + 2 tbsp extra virgin olive oil
- Salt and pepper to taste

With a glass of Champagne, toast to the lobsters of the world for tasting so darned good. See for more gourmet seafood recipes.

A cooking tip from The Nibble: mild-tasting, value-oriented fish such as tilapia take well to strong, savory simmer sauces. Here are some flavors to inspire your winning recipes!