Strawberry, Goat Cheese and Arugula Sandwiches
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
|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|
- 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.
290 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 15mg
- Sodium: 390mg
- Total Carbohydrates: 33g
- Protein: 10g
Vitamin A 8%
Vitamin C 45%
Hy-Vee Seasons Spring 2013.