Fresh Veggie Sub

By Tonya_Speed

NUTRITION per serving: 337 Calories; 7g Fat; 15g Protein; 53g Carbohydrate; 9g Dietary Fiber; 12mg Cholesterol; 713mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat. Points: 7

Ingredients

• 1 (14.5-oz.) loaf of Italian or French crusty-style bread, cut in half lengthwise with the soft inside discarded, leaving a 3/4-inch shell intact
• 2 cups spinach leaves
• 1 medium carrot, peeled and thinly sliced
• 1/2 medium cucumber, peeled and thinly sliced
• 2 cups cooked lentils
• 1/2 cup crumbled Feta cheese
• 2 cups bean sprouts
• 1/2 cup light Italian salad dressing

Details

Servings 6
Adapted from SavingDinner.com

Preparation

Step 1

DO-AHEAD TIP: Cook lentils according to package directions.

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 top half of the bread on top and tightly wrap with plastic wrap or aluminum foil. Chill. When ready to serve, carefully remove top bread half and evenly sprinkle with Italian salad dressing. Replace the bread half; slice into 6 equal portions and serve.

SERVING SUGGESTION: Serve sliced pears on the side.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.