Crunchy Veggie Sandwiches

Out of lunch ideas? Try this healthy and refreshing option.

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”162″ calories_fat=”” fat=”3g” sat_fat=”1g” choles=”1mg” sodium=”519mg” carbs=”0g” sugars=”” protein=”5g” fiber=”0g”]

Serving: 1/2 cup
Diabetic exchanges: 2 starch

[/nutrition-info]

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Originally Published in Reader's Digest