Vegetable-stuffed whole-whieat \"handwiches\" - country liv

8 servings

Ingredients

Quantity Ingredient
Whole-Wheat Bread Cones (separate recipe)
2 mediums Tomatoes, chopped
1 cup Thinly sliced red cabbage
1 cup Thinly sliced green cabbage
½ cup Grated carrots
½ cup Chopped sweet green pepper
½ cup Toasted chopped walnuts
Honey-Mustard Dressing (recipe follows)
⅓ cup Chopped pitted ripe olives
¼ cup Thinly sliced onion
Skewered Tomatoes, Pickles, and Olives (directions follow)
8 smalls Leaves green leaf lettuce

Directions

VEGETABLE FILLING

1. Several hours or day before serving, prepare Whole Wheat Bread Cones and Honey-Mustard Dressing. Wrap Bread Cones tightly and store in refrigerator or freezer. Warm cones before serving.

2. Just before serving, prepare Vegetable Filling: In large bowl, combine tomatoes, red and green cabbage, carrots, pepper, walnuts, olives, and onion. Prepare Skewered Tomatoes, Pickles, and Olives.

3. To assemble Handwiches, fill each Bread Cone halfway with Vegetable Filling; drizzle 1 t Honey-Mustard Dressing over filling in each cone.

Stuff cones with remaining Vegetable Filling. Decoratively place a lettuce leaf in each, top with remaining dressing, and serve with Skewered Tomatoes, Pickles, and Olives.

Honey-Mustard Dressing: In small bowl, with wire whisk, combine 3 T cider vinegar, 1 T lemon juice, 2 t water, 2 t honey, 1½ t prepared mustard, ¼ t dried oregano leaves, ⅛ t salt, and ⅛ t ground black pepper. Slowly beat in ⅓ C light olive oil until combined. Serve, or cover and refrigerate until ready to serve. Makes approximately ½ C.

Skewered Tomatoes, Pickles, and Olives: Thread 8 cherry tomatoes, 8 small dill pickles, and 8 large ripe olives on 8 bamboo skewers, placing one tomato, pickle, and olive on each skewer.

Country Living/May/91 Scanned & edited by Di Pahl & <gg>

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