Spring Sandwich

Working in the yard this weekend?
Lighten up lunchtime with a sandwich
that’s so filled with fresh flavors no
one will miss the meat. 


Per Sandwich:

Calories: 228
Calories from fat: 26%
Fat: 6.7g
(Saturated fat: 1.5g;
Monounsaturated fat: 3.7g;
Polyunsaturated fat: 0.9g)
Protein: 6.9g
Carbohydrate: 36.1g
Fiber: 2.9g
Cholesterol: 3mg
Iron: 2mg




Makes : 4 sandwiches

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Ingredients

•    2 tablespoons crumbled feta cheese
•    2 tablespoons fresh lemon juice
•    1 tablespoon olive oil
•    ½ teaspoon sugar
•    ½ teaspoon dried oregano
•    1/8 teaspoon salt
•    1 garlic clove, minced
•    ¼ teaspoon salt
•    ¼ teaspoon black pepper
•    8 (¼-inch-thick) slices tomato
•    8 (1 oz.) slices sourdough bread
•    1 peeled cucumber,
     diagonally cut into ¼-inch-thick slices
•    3 cups chopped arugula
•    ½ cup sliced red onion
•    2 tablespoons chopped
     pitted kalamata olives



PREPARATION
Prep Time: 5 minutes

1.  Combine first 7 ingredients in a medium bowl.
     Wisk thoroughly to combine well.
2.  Combine salt and pepper in a small bowl.
     Set out 4 bread slices. Place 2 tomato slices
     on each slice of bread and sprinkle evenly
     with half of the salt mixture. Top the tomato
     slices with the cucumber slices and sprinkle
     evenly with remaining salt mixture. Place
     arugula, onion, and chopped olives into the
     vinaigrette and toss to coat. Arrange the
     dressed arugula mixture evenly over the
     cucumber slices. Top with the remaining
     bread slices and serve cut in half. 





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