Vegetarian Cream Cheese and Bagels
Use the classic deli combo of lox and bagels for this sandwich. The salmon is replaced with a colorful mix of vegetables and avocado.
Ingredients
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1/2 of an 8-ounce tub light cream cheese (1/2 cup)
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1 tablespoon snipped fresh dill or 1 teaspoon dried dill
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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4 whole wheat bagel halves, toasted, or 4 slices whole wheat bread, toasted
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1/2 of a medium cucumber, thinly sliced
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1/2 of a medium onion, thinly sliced
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1/2 of a medium avocado, halved, pitted, peeled, and thinly sliced
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3/4 cup bottled roasted red sweet peppers, drained and cut into thin strips
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Fresh dill sprigs (optional)
Directions
1.
In a small bowl, stir together cream cheese, snipped or dried dill, salt, and black pepper. Spread bagel halves with the cream cheese mixture. Top with cucumber slices, onion slices, avocado slices, and red pepper strips. If desired, top with fresh dill sprigs. Makes 4 servings.
Nutrition information
Calories 222, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 13 mg, Sodium 301 mg, Carbohydrate 31 g, Fiber 5 g, Protein 9 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1.5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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