Summer Veggie Crunch On A Bun

Recipe Ingredients

2 teaspoons	10ml	Light mayonnaise
2		Whole-wheat buns - split, toasted
1/2 cup	55g / 1.9oz	Thinly-sliced carrots
1/2		Avocado - peeled, pitted,
		And sliced
1/4 cup	59ml	Alfalfa sprouts
1/4 cup	59ml	Thinly-sliced red cabbage
2		Yogurt cheese - see * Note
4		Tomato - (thin slices)
2		Lettuce leaves
6		Cucumber - (thin slices)
4		Mushrooms - sliced

Recipe Instructions

* Note: Look for yogurt cheese at specialty markets. If you can't find it, substitute a light mozzarella or other light cheese.

Lightly spread the mayonnaise on the cut surfaces of the buns. Divide the carrots, avocado, alfalfa sprouts and cabbage between the bottom halves of the buns. Top with a slice of cheese, then the tomato slices, lettuce, cucumber and mushrooms. Cover each with the bun tops.

This recipe yields 2 servings.

Each serving: 295 calories; 303 mg sodium; 16 mg cholesterol; 11 grams fat; 6 grams saturated fat; 34 grams carbohydrates; 8 grams protein; 7.45 grams fiber.

Source:
The Los Angeles Times, 06-19-2002

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