Vegetable and turkey sandwiches~

Yield: 4 servings

Measure Ingredient
½ cup Green pepper -- sliced
½ cup Small Cauliflower flowerets
1 medium (1/2 c) Carrot
1 medium Tomato -- chopped
6 \N Pitted Ripe olives --
\N \N Sliced
4 \N Green onions -- cut into
\N \N Strips
½ cup Reduced-calorie Italian
\N \N Salad dressing
½ teaspoon Dried basil -- crushed
4 \N Club rolls -- split
4 slices Fully cooked turkey
\N \N Breast -- (4 oz total)
\N \N Low-Cholesterol Low-Fat

Preparation Time: 25 min. Chilling Time: 4 hrs.

Combine green pepper slices, cauliflower, carrot strips, chopped tomato, olive slices, and onion strips. Stir in Italian dressing and basil. Cover and refrigerate vegetable mixture for 4 to 24 hours.

To assemble: Toast rolls, if desired. Top each roll half with half a turkey slice. Stir vegetable mixture. Using a slotted spoon, spoon vegetable mixture over turkey slices. Makes 4 servings.

Per serving: 257 calories; 14g protein; 36g carbohydrate; 7g fat; 22mg cholesterol; 604mg sodium; 329mg potassium.

Typed for you by Marjorie Scofield 5/18/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 06-06-95 (160) Fido: Recipes

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