Spring Garden Vegetable Sandwiches
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Spring Garden Vegetable Sandwiches

  • Prep: 15 minutes
  • Serves: 2

Ingredients & Directions

  • 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

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.