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| RECIPE FOR BRIE-AND-CUCUMBER ON RYE |
Title: Brie-And-Cucumber On Rye
Category: American Dairy Microwave
Serves: 4
Ingredients:
| 0.50 | | Seedless cucumber | | 8.00 | | Ounces brie cheese, cut | | | Into 1/4-inch pieces | | 0.25 | c | Finely chopped green onions | | | (with tops) | | 0.25 | c | Oil-and-vinegar dressing | | 0.75 | ts | Chopped fresh or | | 0.25 | ts | Dried dill weed | | 4.00 | ts | Margarine or butter, | | | Softened | | 4.00 | sl | Rye bread | | | Salad greens |
Instructions:
Cut cucumber lengthwise in half.
Cut each half into thin slices.
Toss cucumber, cheese, onions, dressing and dill weed.
Spread 1 teaspoon margarine on each slice bread.
Top with salad greens.
Spoon cheese mixture onto greens.
Garnish each sandwich with 1 cooked shrimp and fresh dill weed if desired.
4 OPEN-FACE SANDWICHES; 370 CALORIES PER SANDWICH.
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