Source: Campbell's Recipes

Spring Garden Vegetable Sandwiches
This feel-good sandwich features whole wheat bread filled with cucumbers and a salad of carrots, green onions and spring mix dressed with sun-dried tomato dressing. 
Serves: 2 servings
Prep Time: 15 minutes
Cook Time:


light cream cheese, softened or 1/4 cup Neufchâtel cheese
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
1 medium cucumber, peeled and thinly sliced (about 1 2/3 cups)
2 medium carrots, shredded (about 1 cup)
1 cup spring salad mix
1 green onion, thinly sliced (about 2 tablespoons)
3 tablespoons fat-free sun-dried tomato salad dressing

Spread the cheese on the bread slices.
Arrange the cucumber on 2 bread slices. Place the carrots, spring mix and green onion in a medium bowl. Add the dressing and toss to coat. Top the cucumber with the carrot mixture and the remaining bread slices.
Serving Suggestion:  Serve with reduced-fat cream of broccoli soup and baked pita chips.  For dessert serve sugar-free vanilla pudding drizzled with warm all-fruit cherry preserves and sprinkled with sliced almonds.

Nutritional Values per Serving using Pepperidge Farm Whole Grain 100% Whole Wheat Bread: Calories 366, Total Fat 11g, Saturated Fat 4g, Cholesterol 21mg, Sodium 537mg, Total Carbohydrate 63g, Dietary Fiber 9g, Protein 12g, Vitamin A 217%DV, Vitamin C 18%DV, Calcium 12%DV, Iron 16%DV