INGREDIENTS
1/2
cup shredded carrot
2
tablespoons bottled reduced-fat ranch salad dressing
1/2
(12-ounce) focaccia bread
3
lettuce leaves
6
ounces thinly sliced reduced-fat, reduced-sodium deli-style roast beef, roast chicken or roast turkey
PREPARATION:
- Stir together carrot and salad dressing. Cut focaccia into 3 pieces. Split each piece horizontally. Place lettuce leaves on bottom halves. Top with meat. Spoon carrot mixture on top. Top with remaining focaccia halves. Wrap in plastic wrap.
- Pack in insulated bag with ice pack, if desired.
This recipe appears in:
Sandwiches
NUTRITIONAL INFORMATION:
Serving Size:
1 sandwich
Fiber
2 g
Carbohydrate
35 g
Cholesterol
20 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
12 %
Calories
236
Protein
16 g
Sodium
815 mg
DIETARY EXCHANGE:
Meat
2
Starch
2
