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Crunchy Veggie Sandwiches Recipe

Crunchy Veggie Sandwiches Recipe

"These sandwiches are a creative way to get kids to eat veggies. I've been making them for about 25 years," says Bridget Ward of Roeland Park, Kansas. "They're a great picnic food."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 1 cup chopped green pepper
  • 1 cup chopped seeded cucumber
  • 1 cup chopped celery
  • 1 cup chopped seeded tomato
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chopped dill pickles
  • 1/3 cup fat-free sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • Lettuce leaves
  • 6 sandwich rolls, split

Directions

  • 1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls. Yield: 6 servings.

Nutritional Facts

1/2 cup: 162 calories, 3g fat (1g saturated fat), 1mg cholesterol, 519mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 5g protein Diabetic Exchanges:2 starch

Reviews for Crunchy Veggie Sandwiches

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MY REVIEW
jujub105
Reviewed Apr. 16, 2010

"This sandwich is really good a little on the messy side, but delicious! We all enjoyed it. You don't have to limit yourself to just these veggies in it either. It's great in the spring and summer seasons."

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