Friday, November 4, 2011

  • 1 croissant
  • Dijon-style mustard
  • Lettuce leaf
  • 1 slice Swiss cheese, cut in half diagonally
  • 2 thin tomato slices*
  • 1/2 avocado, peeled and sliced (optional)
  • 2 tablespoons mayonnaise or salad dressing
  • 4 thin slices zucchini or cucumber*
  • 1 fresh mushroom, sliced*
  • 1 teaspoon milk
  • 1/2 teaspoon snipped fresh dillweed or basil, or dash dried dillweed or basil, crushed


  1. If desired, wrap croissant in foil and heat in a 350 degree F oven about 4 minutes or just until warm. Split croissant, then spread lightly with mustard.
  2. Arrange lettuce leaf, Swiss cheese, tomato slices, avocado, zucchini or cucumber, and mushroom slices on bottom half of croissant. Combine mayonnaise, milk, and dillweed or basil. Spoon over filling. Add top half of croissant. Makes 1 serving.
  3. Tip: You may substitute any of your favorite fresh vegetables for the tomato, zucchini, cucumber, or mushroom. Some vegetables, such as green beans, thinly sliced carrots, or asparagus, are especially good when steamed for a few minutes and then marinated for several hours in a vinaigrette dressing.


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