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"The article 'Serve a Salad...from Your Garden' in the Apr/May '02 issue motivated me to share one of my family's favorite veggie sandwiches," writes Gail Nonamaker of Saluda, North Carolina. "Best when made with fresh garden ingredients, this sandwich is low in fat, packed with vitamins and is a meal by itself when served with a glass of milk. For variety, try substituting kale, Swiss chard or dark green leaf lettuce for the spinach."
This recipe is:
Nutritional Facts 1 sandwich equals 290 calories, 9 g fat (5 g saturated fat), 19 mg cholesterol, 727 mg sodium, 37 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.
Originally published as Toasted Veggie Sandwich in
Light & Tasty
June/July 2003, p9
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