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Open-face roast beef & crunchy vegetables
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| Artist: |
_ |
| Categories: |
Beef, Entrees, Meats, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Deli roast beef | | | --(thinly sliced) | | 4
| large | Slices dark rye bread | | 1/2
| med | Cucumber | | | -- very thinly sliced | | 1/2
| small | Red onion | | | -- very thinly sliced | | 1
| tbsp | Snipped chives | | | SAUCE | | 1/3
| cup | Mild horeseradish sauce | | 1
| tbsp | Chopped Major Grey chutney | | 2
| tsp | Low-fat milk |
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Procedures:
| 1 | Preparation 15 minutes In small bowl, combine sauce ingredients. | | 2 | Spread one side of each bread slice with 2 teaspoons sauce. | | 3 | Top with equal amounts of cucumber, onion and beef. | | 4 | Spoon remaining sauce evenly over beef; sprinkle with chives. | | 5 | Nutritional information per serving: * 246 calories * 27 g protein * 6 g fat (2 saturated fatty acids) * 57 calories from total fat (53 calories from fat in beef) * 69 mg cholesterol * 3.4 mg iron * 253 mg sodium * cookfdn brings you this recipe with permission |
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