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California Veggiewich


1/4 cup nonfat or reduced-fat mayonnaise 
1/4 cup nonfat or light sour cream 
8 slices firm wheat or multigrain bread, toasted if desired 
8 thin slices tomato 
24 fresh spinach leaves 
1/2 cup coarsely shredded carrot 
16 thin slices cucumber 
4 ounces thinly sliced nonfat or reduced-fat Cheddar or Swiss cheese 
8 thin rings green bell pepper 
4 thin slices sweet onion, separated into rings 
8 slices avocado, each 1/4-inch thick 
1/2 cup alfalfa or spicy sprouts


Place the mayonnaise and sour cream in a small bowl, and stir to mix well. 

Arrange the bread slices on a flat surface. Spread I tablespoon of the mayonnaise mixture on each slice of bread. 

On each of 4 of the slices, layer 2 tomato slices, 6 spinach leaves, 2 tablespoons of car- rot, 4 cucumber slices, I ounce of cheese, 2 green pepper rings, and a quarter of the onion rings. 

Top with 2 slices of avocado and 2 tablespoons of sprouts. 

Top each sandwich with another bread slice, and cut in half. 

Secure each half with a toothpick, and serve. 

Yield: 4 servings

Nutritional Information 
(per serving) 

Calories: 281 
Carbohydrate: 37 g 
Cholesterol: 2 mg 
Fat: 7,8 g 
Fiber: 5.6 g 
Protein: 15.5 g 
Sodium: 621 mg

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