Open-face Roast Beef & Crunchy Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Deli roast beef -, thinly sliced
4 large: Slices dark rye bread,
1/2 medium: Cucumber, very thinly sliced
1/2 small: Red onion, very thinly sliced
1 tbsp: Snipped chives,
SAUCE
1/3 cup: Mild horeseradish sauce,
1 tbsp: Chopped Major Grey chutney,
2 tsp: Low-fat milk,
Directions:
preparation 15 minutes
1. In small bowl, combine sauce ingredients.
2. Spread one side of each bread slice with 2 teaspoons sauce. Top
with equal amounts of cucumber, onion and beef. Spoon remaining sauce
evenly over beef; sprinkle with chives.
Nutritional information per serving:
* 246 calories * 27 g protein * 6 g fat (2 saturated fatty acids) * 57
calories from total fat (53 calories from fat in beef) * 69 mg
cholesterol * 3.4 mg iron * 253 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
1. In small bowl, combine sauce ingredients.
2. Spread one side of each bread slice with 2 teaspoons sauce. Top
with equal amounts of cucumber, onion and beef. Spoon remaining sauce
evenly over beef; sprinkle with chives.
Nutritional information per serving:
* 246 calories * 27 g protein * 6 g fat (2 saturated fatty acids) * 57
calories from total fat (53 calories from fat in beef) * 69 mg
cholesterol * 3.4 mg iron * 253 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp