Crunch Veggie sandwiches

By nicla91

Ingredients

• 1 cup chopped green pepper
• 1 cup chopped seeded cucumber
• 1 cup chopped celery
• 1 cup chopped seeded tomato
• 2 tablespoons chopped onion
• 2 tablespoons minced fresh parsley
• 2 tablespoons chopped dill pickles
• 1/3 cup fat-free sour cream
• 1/4 cup reduced-fat mayonnaise
• 1/4 teaspoon salt
• Lettuce leaves
• 6 sandwich rolls, split

Preparation

Step 1

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls. Yield: 6 servings.