Open-Faced Reubens
Carrot and Celery Sticks with Hummus
Ingredients
- 1 Tbsp olive oil
- 2 tsp organic Dijon mustard
- ¼ tsp ground coriander
- ⅛ tsp ground allspice
- 2 (8.8-oz) pkg refrigerated cooked beets, sliced
- 6 slices organic rye bread
- ½ cup organic Thousand Island dressing
- 1½ (8-oz) cans sauerkraut, well drained
- 6 slices Swiss cheese
Instructions
- Combine oil, mustard, coriander, and allspice in a large bowl. Add beets; toss.
- Preheat broiler. Arrange bread on a large baking sheet. Broil 1 minute per side or until browned.
- Spread dressing on 1 side of each toast slice; top with sauerkraut, beets, and cheese. Broil 2 to 3 minutes or until cheese is melted.
Side Dish Ingredients
- 6 carrots
- 4 stalks celery
- 1 cup plain hummus
Side Dish Instructions
- Cut carrots and celery into sticks. Serve with hummus for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
125
|
486
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 40 | 12 | 52 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 1097 | 247 | 1344 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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