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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
Turkey Sandwich with Roasted Bell Peppers
Yield: Makes 4 servings
Ingredients:
2
large red bell peppers
8
slices whole-grain or millet bread
1/4
cup reduced-fat mayonnaise
8
spinach leaves or 4 romaine lettuce leaves
8
thin slices red onion
1/2
pound thinly sliced skinless roasted turkey breast
8
large fresh basil leaves (optional)
Preparation:
1.
Preheat broiler. Cut bell peppers into quarters; discard stems, membranes and seeds. Place peppers, skin side up, on foil-lined baking sheet. Broil 3 inches from heat 10 minutes or until skin is blackened. Wrap peppers in foil from baking sheet; let stand 10 minutes. Peel off skin and discard.
2.
Spread 4 bread slices with mayonnaise. Top with spinach, onion, turkey, peppers and basil, if desired. Top with remaining bread slices.
Nutritional Information:
| Serving Size: 1 sandwich | |
| Fiber | 11 g |
| Carbohydrate | 34 g |
| Cholesterol | 52 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 17 % |
| Calories | 262 |
| Protein | 22 g |
| Sodium | 301 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
Sandwiches
