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Spring Garden Vegetable Sandwiches
Prep: 15 minutes
This feel-good sandwich features whole wheat bread filled with cucumbers and a salad of carrots, green onions and spring mix dressed with sun-dried tomato dressing.
2 oz. (1/4 cup) Neufchatel cheese or light cream cheese, softened
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
1 medium cucumber, peeled and thinly sliced (about 1 2/3 cups)
2 medium carrots, shredded (about 1 cup)
1 cup spring salad mix
1 green onion, thinly sliced (about 2 tablespoons)
3 tbsp. fat free sun dried tomato salad dressing
Spread the cheese on the bread slices.
Arrange the cucumber on 2 bread slices. Place the carrots, spring mix and green onion in a medium bowl. Add the dressing and toss to coat. Top the cucumber with the carrot mixture and the remaining bread slices.
Serving Suggestion: Serve with reduced-fat cream of broccoli soup and baked pita chips. For dessert serve sugar-free vanilla pudding drizzled with warm all-fruit cherry preserves and sprinkled with sliced almonds.