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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garden Veggie Subs

Makes: 6 servings
Start to Finish 30 mins
Garden Veggie Subs
Ingredients
  • 6  whole wheat hot dog buns
  • 1/2  cup  Creamy Garden Spread (see recipe below) or soft-style cream cheese with vegetables
  • 3  roma tomatoes, thinly sliced
  • 1/2  of a medium cucumber, thinly sliced
  • 1  sweet pepper, seeded and thinly sliced
  • 3  radishes, thinly sliced
  • 1  cup  mixed baby salad greens
  •  Fresh Herb Dressing (optional) (recipe below)
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 KitchenTeaching 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

Yield: 1 cup
Ingredients
  • 2 6  ounce cartons  plain Greek yogurt or 1 recipe Yogurt Cheese (see tip below)
  • 3/4  cup  shredded carrot
  • 1  teaspoon  finely shredded lemon peel
  • 1  tablespoon  snipped fresh flat-leaf (Italian) parsley
  • 1/4  cup  crumbled feta cheese
  • 1/4  teaspoon  salt
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.

From the Test KitchenYogurt 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.
Nutrition Facts (Garden Veggie Subs)
  • Servings Per Recipe 6,
  • cal. (kcal) 161,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 28,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 6,
  • vit. A (IU) 1749,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • sodium (mg) 294,
  • Potassium (mg) 220,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Fresh Herb Dressing

Yield: about 1-1/2 cups
Ingredients
  • 1  cup  orange juice
  • 1/3  cup  olive oil
  • 1  tablespoon  cider vinegar
  • 2  tablespoons  snipped fresh Italian parsley, basil, or thyme
  • 2  teaspoons  yellow mustard
  • 1/8  teaspoon  ground black pepper
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 KitchenTeaching 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 161,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 28,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 6,
  • vit. A (IU) 1749,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • sodium (mg) 294,
  • Potassium (mg) 220,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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