Spring Garden Vegetable Sandwiches
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.
serves
2
people
Ingredients
cost per recipe: $3.90
The price is determined by the national average.
-
1/4
of an 8-ounce package 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 carrot, peeled and shredded (about 1 cup)
-
1
cup spring salad mix
-
1
green onion, thinly sliced (about 2 tablespoons)
-
3
tablespoons fat free sun dried tomato salad dressing
How to Make It
Step 1
Spread the cheese on the bread slices.
Step 2
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.
Recipe Tips
- 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.
