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Ingredients
1 cup watercress leaves
1/8 teaspoon salt
8 very thin slices white bread, crusts removed
4 teaspoons softened butter
Instructions
1/8 teaspoon salt
8 very thin slices white bread, crusts removed
4 teaspoons softened butter
1. Toss the watercress with the salt.
2. Spread the bread with the butter; top four of the slices each with 1/4 cup of watercress.
3. Arrange the watercress so it hangs very slightly over the edge of the bread and close the sandwich.
4. Cut each sandwich diagonally in half, forming 2 small triangles. Yield: 8 sandwiches.
Note: The watercress may be replaced with one cup thinly sliced radishes, cucumber, apple or pear. The butter may be flavored with fresh herbs, and if you like, you can use part whole wheat and part white sandwich bread.
Recipe by Marge Perry, "Relish the American Table," June 4, 2006.
Nutritional Information
2. Spread the bread with the butter; top four of the slices each with 1/4 cup of watercress.
3. Arrange the watercress so it hangs very slightly over the edge of the bread and close the sandwich.
4. Cut each sandwich diagonally in half, forming 2 small triangles. Yield: 8 sandwiches.
Note: The watercress may be replaced with one cup thinly sliced radishes, cucumber, apple or pear. The butter may be flavored with fresh herbs, and if you like, you can use part whole wheat and part white sandwich bread.
Recipe by Marge Perry, "Relish the American Table," June 4, 2006.
Per sandwich: 90 calories, 4g fat, 2g prot., 13g carbs, 0g fiber, 190mg sodium.
