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Recipe Summary

total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Herbed Yogurt Dip. Cover; chill in the refrigerator till ready to use.

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  • Cut 8 thin slices from the cucumber; set cucumber slices aside. Using a vegetable peeler cut 8 long ribbons from the cucumber; set aside. Cut remaining cucumber into sticks. Cut carrots, yellow summer squash, and zucchini into sticks. Place vegetable sticks and beans in a bowl. Cover; chill in the refrigerator till ready to use.

  • Stir together 1 package of cream cheese and chives; set aside. Stir together remaining package of cream cheese and dill; set aside.

  • Using a 2-inch round cutter, cut bread into 24 rounds.

For chicken sandwiches:
  • Tear Boston or Bibb lettuce leaves into a size that fits the bread rounds. Arrange a piece of lettuce on top of 8 of the bread rounds. Arrange an orange section and chicken on each lettuce piece. Top with chives.

For salmon sandwiches:
  • Spread the dill cream cheese mixture on 8 of the bread rounds. Place a cucumber slice on dill cream cheese layer. Top with salmon and dill sprigs.

For watercress sandwich:
  • Spread chive cream cheese mixture on remaining 8 bread rounds. Place a cucumber ribbon on chive cream cheese layer. Top with watercress.

  • To serve, place 1 chicken, salmon and watercress sandwich on each of 8 dinner plates. Arrange fresh vegetables on plate. Serve with Herbed Yogurt Dip. Makes 8 servings.

*To blanch green beans:

Wash; remove ends and strings. Cook, covered, in a small amount of boiling salted water for 2 to 3 minutes or till crisp-tender. Drain and cool.

Nutrition Facts

248 calories; fat 11g; cholesterol 33mg; saturated fat 5g; carbohydrates 29g; insoluble fiber 2g; protein 11g; vitamin a 48.6IU; vitamin c 15.4mg; sodium 456mg; calcium 131.3mg; iron 2mg.
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