Cucumber And Watercress Sandwiches
|Thinly sliced cucumber||1 1⁄2 Cup (24 tbs) (English Style)|
|Tarragon vinegar||1 Teaspoon|
|Minced dill weed||2 Teaspoon (Fresh Ones)|
|Pumpernickel bread slices||8 , trimmed|
|Reduced calorie mayonnaise||2 Tablespoon|
|Torn watercress||1⁄4 Cup (4 tbs)|
|Low fat sour cream||2 Tablespoon|
Place cucumber slices in a colander.
Sprinkle vinegar and solt over cucumber slices, tossing gently.
Place colander over a bowl to drain; let stand 30 minutes.
Press cucumber slices be-rween layers of paper rowels to remove excess moisture.
Place cucumber slices in a bowl; add dillweed, tossing gently to combine.
Set cucumber slices aside.
Spread 4 slices of pumpernickel bread evenly with mayonnaise; top evenly with reserved cucumber slices and watercress.
Spread remaining 4 slices of pumpernickel bread evenly with sour cream, and place on top of cucumber and wa-rercress-ropped bread slices.
Cur each sandwich into 4 triangles or sguares
Serving size: Complete recipe
Calories 704 Calories from Fat 150
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 4.5 g22.5%
Trans Fat 0 g
Cholesterol 18.3 mg6.1%
Sodium 2620.7 mg109.2%
Total Carbohydrates 119 g39.8%
Dietary Fiber 15.7 g62.8%
Sugars 5.1 g
Protein 24 g47.4%
Vitamin A 24.5% Vitamin C 22.3%
Calcium 40.3% Iron 63.4%
*Based on a 2000 Calorie diet