Vegetable Egg Salad Sandwiches
|Broccoli flowerets||1 Cup (16 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs) (1 Small Size)|
|Hard cooked eggs||3 , chopped|
|Mayonnaise/Salad dressing||3 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Whole wheat bread slice||4 , toasted|
|Tomato||1 Medium, sliced|
|Shredded monterey jack cheese||1⁄2 Cup (8 tbs)|
1. Place broccoli and onion in ungreased pie plate, 9 x 1 1/4 inches. Cover tightly and microwave on high 3 to 4 minutes or until broccoli is crisp-tender.
2. Mix eggs, mayonnaise, mustard and salt; spread on toast. Top with tomato, broccoli mixture and cheese. Place on paper towel-lined plate. Microwave uncovered on high
3 to 4 minutes, rotating plate 1/2 turn after 1 minute 30 seconds, until cheese is melted.
4 open-face sandwiches; 260 calories per sandwich.