Veggie Salad Sandwich Filling Best of Healthy Exchanges Newsletter (1992) p.179
Don't turn your nose up at this one until you try it. The flavors of the veggies blend wonderful with the fat-free cream cheese. I loved it both with and without the added slice of reduced-fat American cheese.
1 (8-ounce) package Philadelphia fat-free cream cheese 1/4 cup Kraft fat-free mayonnaise 1/4 cup chopped green bell pepper 1/2 cup chopped unpeeled cucumber 1 cup finely chopped unpeeled fresh tomato 3/4 cup finely chopped celery 1/4 cup chopped onion 2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes 2 tablespoons dill pickle relish 1/8 teaspoon lemon pepper
In a large bowl, stir cream cheese with a spoon until soft. Stir in mayonnaise. Add green pepper, cucumber, tomato, celery, onion, parsley, dill pickle relish and lemon pepper. Mix gently to combine. Cover and refrigerate at least one hour. Gently stir again before using.
Hint: Good on reduced-calorie Italian bread. Also good with a slice of reduced-fat American cheese. If using, count additional exchange accordingly.
Serves 4 (3/4 cup) - each serving equals:
HE: 1 1/4 Ve, 1 Pr, 8 OC ________________________________________ ______________________ 84 cal, 0g Fa, 9g Pr, 12g carb, 543mg So, 18mg Ca, 1g Fi ________________________________________ ______________________ Diabetic: 1 Vegetable, 1 Meat
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