Recipe by Jenn G.
"The fresh and vibrant tastes of spring shine through this sandwich made with flavored cream cheese, radish, arugula, and tomato. It's a quick, easy, and healthy lunch."
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fresh lime juice
salt and ground black pepper to taste
bagel, sliced in half
radishes, thinly sliced
I added a splash of my favorite white balsamic vinegar to the vinaigrette. Also, common sense dictates you toast the bagel first. Raw bagels are nasty!
Yum ! Toasting makes all the difference
My daughter asked for these for her lunchbox, which means it's a winner! We grow our own radishes and arugula, and will have our own tomatoes later this Summer, so this is a perfect way to use our garden for a quick and healthy meal. We prefer the thin bagels over regular, and pictured is a whole wheat version. The cream cheese mixture has a subtle but savory flavor, and combined with the spiciness of the radishes and arugula, it's a definite treat. I'll make these often when my garden grows! Thanks!
Just as the submittrt states, "it's quick, easy, and healthy" - perfect for a light lunch! Like others, I toasted the bagel first. Since I didn't have radishes on hand I used thin sliced English cucumber instead. Perfect with a tall glass of iced tea!
A great sandwich for a light lunch, I did toast the bagel but otherwise followed the recipe. The radishes are especially good here. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Spring Veggie Bagel Sandwich
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 195
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