VEGAN--Provencal Salad-in-a-Sandwich

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* Exported from MasterCook *

 

Provencal Salad-In-A-Sandwich (Pan Bagnat)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Salads Sandwiches

Vegan

 

Amount Measure Ingredient -- Preparation Method

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Pan Bagnat:

3 cups Boston lettuce -- torn into pieces

1/3 cup slivered red onion

1/4 cup small whole Nicoise -- or slivered olives

1 stalk celery -- thinly sliced

1 small green pepper -- seeded and slivered

4 large round or rectangular French rolls -- split

1/2 can Worthington " Frichik " -- drained and mashed

1 tomato -- thinly sliced

Nicoise Dressing:

2 tablespoons red wine vinegar

1 small clove garlic -- minced or pressed

1/4 teaspoon salt

1/8 teaspoon dried herbes de Provence

1/3 cup olive oil

 

Lightly mix lettuce, onion, olives, celery, pepper, and dressing.

To prepare Nicoise Dressing: Combine vinegar, garlic, salt, and

herbes de Provence in a small bowl. Using a whisk or fork, gradually

beat in oil, mixing until well combined.

To serve, place about a fourth of the lettuce mixture on bottom

half of each roll. Cover each with a fourth of the " Frichik " and tomato

slices. Add tops of rolls.

 

 

 

 

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Per serving: 303 Calories (kcal); 21g Total Fat; (60% calories from

fat); 5g Protein; 26g Carbohydrate; 0mg Cholesterol; 453mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;

4 Fat; 0 Other Carbohydrates

 

NOTES : Salad Yield: 4 servings. Dressing Yield: 6 tablespoons.

 

Nutr. Assoc. : 0 0 4712 4282 0 0 3327 0 0 0 0 0 0 2153 0