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Garden Veggie Subs

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Garden Veggie Subs

Ingredients

Directions

  1. Use a table knife to spread bottom half of buns with Creamy Garden Spread. Layer tomato, cucumber, pepper, and radishes on spread. Top with mixed salad greens. Add bun tops. Wrap in parchment paper and chill until serving time. Use Fresh Herb Dressing as a dipping sauce, if desired.

From the Test Kitchen

Teaching Note:

You can use any kind of whole wheat bread you prefer, but a hot dog bun makes for easy lunch toting. The Fresh Herb Dressing is a fun dipper, but the sandwich is delicious all by itself.

Creamy Garden Spread

Ingredients

Directions

  1. In a small bowl combine yogurt, carrot, lemon peel, parsley, feta cheese, if using and salt. (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving. Use this as a pizza topper, sandwich spread, or a veggie dip.

Fresh Herb Dressing

Ingredients

Directions

  1. In a screw-top jar combine orange juice, olive oil, cider vinegar, herb, mustard, and pepper. Cover and shake well. Serve immediately or cover and refrigerate up to 3 days. Stir or shake well before using.

From the Test Kitchen

Yogurt Cheese:

Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week.

Teaching Note:

To snip fresh herbs, place a handful in a 1-cup glass measuring cup. Use kitchen scissors to snip them into small pieces.

Raspberry Vinaigrette:

Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.

Nutrition Facts (Garden Veggie Subs)

    Per serving:
  • 161 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 mg chol.,
  • 294 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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