Enjoy these cheesy salmon and asparagus bagels that are perfect for an on-the-go dinner - ready in just 20 minutes!
thin stalks asparagus (about 2 oz)
oz reduced-fat cream cheese (Neufchâtel), softened (about 2 rounded tablespoons)
teaspoon dried dill weed
teaspoon grated lemon peel
teaspoon lemon juice
bagel, cut in half horizontally
oz salmon lox (from 3-oz package)
Lemon wedges, if desired
Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus in half crosswise into about 3-inch pieces. In 3-quart saucepan or skillet, place steamer basket in 1/2 inch water. Place asparagus in basket. Heat to boiling; reduce heat. Cover; steam about 5 minutes or until crisp-tender. Immediately plunge asparagus into ice water until cold. Drain on paper towels.
In small bowl, mix cream cheese, dill weed, lemon peel and lemon juice until well blended. Spread on cut sides of bagel halves.
Arrange asparagus pieces on cream cheese mixture; top with salmon. Serve with lemon wedges.
You can buy vegetables and fruits individually or in bulk so you get just the quantity you need. Two ounces of green beans can be substituted for the asparagus.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.