White Bean & Herb Sandwich Spread Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cooked and drained white,
Beans,
2 tbsp: Chopped fresh parsley,
1 tbsp: Snipped chives,
1 tbsp: Chopped fresh dill, (or 1
ts Dried dill),
1/4 tsp: Salt, (can eliminate this if
Using canned beans),
1/8 tsp: Pepper,
2 ounce: Non fat cream cheese,
1 tbsp: Fresh lemon juice,
8 slice: Favorite bread, (recipe
Recommends dark rye),
1: Cucumber, peeled and thinly
Sliced,
x Lettuce,
x Sprouts,
Directions:
Combine first 8 ingredients in a food processor and process until
smooth. Taste for seasonings and add more herbs or lemon juice if
necessary. Spread mixture on bread, top with cucumber, lettuce and
sprouts. Put sandwiches together and slice.
From my "Best of Vegetarian Times" collection.
Posted by Posted by Posted by "Von Balson, Kathleen"
to the Fatfree Digest [Volume 11 Issue
26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
smooth. Taste for seasonings and add more herbs or lemon juice if
necessary. Spread mixture on bread, top with cucumber, lettuce and
sprouts. Put sandwiches together and slice.
From my "Best of Vegetarian Times" collection.
Posted by Posted by Posted by "Von Balson, Kathleen"
26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp