Vegetable Subs

Ingredients

14 1/2 ounce loaf Italian or French style bread sliced in half
lengthwise with soft inside discarded
leaving 3/4 thick crusty shell intact
2 cups baby spinach leaves washed, crisped
1 carrot - (4 oz) peeled, and
thinly sliced
1/2 cucumber - (4 oz) peeled, and
thinly sliced
2 cups cooked lentils
1/2 cup low-fat feta cheese crumbled
= (or shredded part-skim mozzarella)
2 cups bean sprouts
1/2 tablespoon low-fat Italian salad dressing

Method

Line the bottom half of the bread with the spinach leaves; top with carrot and cucumber slices.

Spoon the lentils over the vegetables and top with the feta cheese. Arrange the bean sprouts over all. Place the second half on top and tightly wrap with plastic wrap or aluminum foil. Chill.

When ready to serve, carefully remove top bread half and evenly sprinkle on the Italian dressing. Replace the bread half, and slice off and discard the ends. Slice the remaining sub into 6 portions.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Very Lean Meat, 3 Carbohydrate (3 Bread/Starch).

Nutrition Facts: 279 calories (11% calories from fat), 15 g protein, 4 g total fat (1.3 g saturated fat), 48 g carbohydrate, 10 g dietary fiber, 5 mg cholesterol, 541 mg sodium.

Yield

6 Servings


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