Date:    Tue, 22 Mar 94 07:53:05 GMT
From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

from a new cookbook I like a lot called The Wellness Lowfat Cookbook
by the Univ. of California at Berkeley.
 
         OPEN-FACED CARROT SALAD SANDWICH
 
1/2 small banana, peeled
1 cup shredded carrots
2 tsp lemon juice
1/4 tsp grated lemon zest
2 Bibb or butter lettuce leaves
1 slice whole-grain pumpernickel bread
2 thin unpeeled apple slices
 
Mash the banana in a small bowl. Add the carrots, lemon juice and
lemon zest, and stir to combine.
    Place the lettuce on the bread, top with the carrot salad
and apple slices.
    Per serving: 175 cal, 1g total fat, 0.1g sat fat, 0 mg chol,
193 mg sodium.
kwvegan vegan