G O O D A N D HEALTHY
BACON, SPINACH, AND
TOMATO SALSA SANDWICH
Spinach adds powerful antioxidants to our
favorite new version of the BLT.
START TO FINISH: 25 MIN.
2
large ripe tom atoes, seeded,
coarsely chopped (about 1
3/4
cups)
V4
cup finely chopped red onion
’/4
cup chopped fresh cilantro
1
Tbsp. finely chopped fresh jalapeho
chile pepper
1
Tbsp. lime juice
Vs
tsp. kosher salt or salt
8
slices turkey bacon
’/4
cup light m ayonnaise
4
10-inch vegetable-flavor flour
tortillas or flour tortillas
2
cups fresh baby spinach
1
.
For tomato salsa, in a medium bowl
combine tomatoes, onion, cilantro, and
chile pepper. Stir in lime juice and salt.
Set aside.
2
.
Cook bacon according to package
directions. Drain well on paper towels;
cut bacon in large pieces.
3
.
For sandwiches, spread mayonnaise on
tortillas; top with spinach. With a slotted
spoon, scoop salsa on spinach. Top with
bacon. Roll up tortillas to enclose Filling.
Cut each tortilla in half,
m akes
4
ser v in g s
.
EACH SERVING
227 cal, 9gfat (3gsat. fat),
30 mgchol, 623 nig sodium, 27gcarb,2g
fiber, 8gpro. Daily Values: 45% vit.
A, 28% vit. C, 8% calcium,
12% iron.
OPEN-FACE RATATOUILLE
SANDWICH
Eggplant, zucchini, and squash arc all high
in nutrients and fill you up, but are low in
calories, making them ideal for lunch.
PREP: 25 MIN. ROAST:45 MIN. OVEN:40<y F
1
small eggplant, cut in 1-inch pieces
1
small zucchini o ryello w sum m er
squash, cut in
3
/4-jnch slices
1
m edium red sw eet pepper,
cut in strips
’/2
ofasmall red onion,cut in
V2-inch wedges
1
Tbsp. olive oil
’/2
tsp. herbesde Provence or dried
thyme, crushed
2
m edium plum tom atoes, each cut
lengthw ise in 6 w edges
8
small o r 4 large V2-inch slices
w hole w heat or white French bread,
toasted (about 8 oz. total)
1
clove garlic, halved
2
Tbsp. balsam ic vinegar
Fresh thym e sprigs (optional)
1. Preheat oven to 400°F. Coat a large
shallow roasting pan with
nonstick
cooking spray.
Add eggplant, zucchini,
sweet pepper, and onion to prepared pan.
Drizzle olive oil; sprinkle herbes de
Provence,
Vs
teaspoon
salt,
and
Vs
teaspoon
black pepper.
Toss to coat.
Roast vegetables 30 minutes, tossing
once. Add tomatoes to roasting pan.
Roast 15 to 20 minutes more or until
vegetables are tender and some surface
areas are lightly browned.
2
.
Meanwhile, rub toasted bread with cut
sides of the garlic clove. Place two small
slices or one large slice of the bread on
each of four plates. Sprinkle balsamic
vinegar over vegetables; toss gently to
coat. Spoon warm vegetables on bread. If
desired, garnish with fresh thyme sprigs.
MAKES 4 SERVINGS.
EACH SERVING
2 50
cal, 7gfat (1 gsat. fat),
0 mgchol, 328 mg sodium, 43gcarbo, 8g
fiber, 7gpro. Daily Values: 31% vit. A, 90%
vit. C, 5% calcium, 14%
/гол.й)
I5 8 JULY 2008 BETTER HOMES AND GARDENS
