Salad Sandwich Number 1: “The Works”

I’ve been making vegetable sandwiches for years and, when I’m using raw vegetables, I always think of them as salad on toast. This one is my go to.

Ingredients:

Two slices whole grain bread, toasted
2 teaspoons light or fat free mayonnaise
2 or three lettuce leaves
2 teaspoons low fat or fat free salad dressing, such as Italian
1 slice tomato
Salt and pepper (or seasoning of your choice) to taste
2 slices avocado
1 slice sweet onion
½ of a roasted red pepper from a jar, patted dry with a paper towel
2 teaspoons fresh alfalfa sprouts

Directions: Spread the mayo on the toasted bread. Toss the lettuce leaves with the salad dressing, then lay them on one piece of bread. Sprinkle the tomato slice with a touch of salt and pepper and put on top of the lettuce. Stack the rest of the veggies on and top with the second piece of bread. It is helpful to press the sandwich lightly with your hand before slicing in half. It keeps things from sliding around too much.