This easy to make sandwich is a healthy and tasty lunch option.
|GREEN TEA EDAMAME SPREAD:|
|2||Cloves garlic, minced|
|1 tsp||(5 mL) Lemon zest|
|1 tsp||(5 mL) Freshly grated gingerroot|
|1 tbsp||(15-30 mL) Lemon juice|
|Salt and pepper|
|1 tbsp||(15 mL) Olive oil|
|.25 cup||(60 mL) Green tea|
|1 cup||(250 mL) Frozen, shelled edamame|
|8||Slices Dempster’s® Healthy Way® Double My Fibre!|
|1||(175 g) Package Maple Leaf® Natural Selections® Oven Roasted Turkey Breast|
|.5||Red pepper, thinly sliced|
|.5||Yellow pepper, thinly sliced|
|1 cup||(250 mL) Fresh baby spinach|
BRING a large pot of salted water to a boil. Add edamame and cook for 4-5 minutes or until tender. Drain and place in the bowl of a food processor along with garlic, lemon zest, gingerroot, lemon juice, salt and pepper. With the machine running, slowly add olive oil and green tea. Puree until smooth. Scrape down the sides of the bowl, thin with more green tea if needed.
ASSEMBLE sandwich by dividing the spinach between four slices of bread then spreading each with edamame spread. Add the turkey, and peppers and top each with the second slice of bread.
Tips: Make a double batch of spread and serve with veggies as a dip.
Show More Comments
No Comments yet