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Egg Salad Sandwich with Basil-Honey-Lemon Dressing
Ingredients
- 1/2 cup coarsely shredded carrot
- 1/2 of a small red onion, cut into very thin wedges
- 1/3 cup pitted Kalamata olives, halved
- 8 slicescrusty bread
- 1 cup baby spinach
- 6 hard-cooked eggs, thickly sliced lengthwise
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves
- 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons lemon juice
- 2 teaspoons honey
Directions
1. In bowl gently toss together carrot, red onion, and olives. Line four of the bread slices with spinach. Top with sliced eggs and carrot mixture.
2. In blender or food processor combine oil, basil, Parmesan, lemon juice, honey, 1/8 teaspoon salt and a dash of pepper. Process until blended and slightly thickened. Drizzle over carrot mixture and eggs. Top with remaining bread slices and serve. Makes 4 sandwiches.
Nutrition Facts
(Egg Salad Sandwich with Basil-Honey-Lemon Dressing)
- Servings Per Recipe 4,
- cal. (kcal) 452,
- Fat, total (g) 26,
- chol. (mg) 319,
- sat. fat (g) 5,
- carb. (g) 38,
- Monosaturated fat (g) 14,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 16,
- vit. A (IU) 3693,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 157,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 692,
- Potassium (mg) 239,
- calcium (mg) 141,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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