3/4 cup dry roasted cashews (unsalted, coarsely chopped)
1 cup low-fat cottage cheese
1 1/2 cups red grapes (quartered)
1 celery stalk (chopped)
Ground black pepper to taste
2 tablespoons fresh parsley (chopped)
8 lettuce leaves
8 slices whole-grain bread
- In a medium bowl, mix cottage cheese, grapes, celery, cashews, parsley, and ground black pepper.
- Toast bread and build sandwiches following steps 3 and 4.
- Spread 1/4 salad mix on 4 of the bread slices.
- Add two lettuce leaves to each sandwich; top with 2nd bread slice.
Serving Suggestions: Serve with a side of raw baby carrots and 1 cup of sparkling water with a lemon wedge.