Eggs-ellent Salad Sandwich
2 tbsp. lowfat Greek yogurt
1 tbsp. Dijon mustard
1 tsp. dried dill weed
1/2 red onion, peeled, cut in half
1 tsp. red wine vinegar
Pinch ground paprika
2 slices pickle (optional)
4 whole grain sandwich rolls, split
2 cups spring lettuce mix
- Place all ingredients, except the rolls and lettuce, into the 40 oz. blender and pulse 2-3 times, or until chunky-smooth.
- Divide the mixture evenly among the rolls and spread over the cut sides. Add lettuce mix to each roll and serve. May also be served in a tortilla as a wrap or as a salad for lunch.