Recipe
Author
Hy-Vee Seasons Magazine
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Description
The hardest part about these sweet and savory open-faced sandwiches is deciding when to eat them. Breakfast? Lunch? Dinner? Each half also makes a healthy snack.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 tsp. white balsamic vinegar | ||
| 1 tsp. whole grain mustard | ||
| 1 tsp. Hy-Vee honey | ||
| ⅛ tsp. Hy-Vee salt | ||
| Several dashes Hy-Vee black pepper | ||
| 4 oz. soft honey goat cheese | ||
| 4 Hy-Vee English muffins, split and toasted | ||
| 1 c. arugula leaves | ||
| 1 c. sliced fresh strawberries | ||
| 4 tsp. sliced green onion |
Directions
- To prepare vinaigrette, in a small bowl, combine olive oil, vinegar, mustard, honey, salt and black pepper; set aside.
- Spread 1 tablespoon goat cheese on each toasted muffin half. Top each with arugula, strawberries and green onion.
- Drizzle vinaigrette over sandwiches.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 15mg
- Sodium: 390mg
- Total Carbohydrates: 33g
- Protein: 10g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Spring 2013.