Open Salad Sandwich

Brief Description

Hypertension: no Diabetes: no CKD, non-dialysis: yes CKD, Dialysis: yes Transplant: no

Ingredients

  • Bread slices: 2 in no,
  • Onion, finely chopped: 4 tsp,
  • Capsicum, finely chopped: 2 tsp,
  • Cabbage and carrot juliennes: for garnishing,
  • Carrot, finely chopped: 2 tsp,
  • Paneer, grated: 3 tsp,
  • Salt: from prescribed daily allowance,
  • Pepper powder: ½ tsp,
  • Oregano powder: ½ tsp,
  • Mixed herbs: ¼ tsp,
  • Homemade butter/oil: 2 tsp

Cook Time

0hrs : 15min

Difficulty

/10

Servings

Nutritional Facts

Carb(g) 24
Protein(g) 6.7
Fat(g) 13.4
Energy(Kcal) 247.5
Na(mg) 46.5
K(mg) 26.8
Ca(mg) 39.2
P(mg) 24.6

Directions

  • Mix finely chopped onions, capsicum and carrots with grated paneer.
  • Add salt and pepper powder.
  • Place this mixture on 2 bread slices.
  • In a non-stick pan, take ½ tsp oil and place this open sandwich on it.
  • Cover it and allow it to get cooked for 4-5 mins.
  • Repeat same with the other bread slice.
  • Sprinkle oregano and mixed herbs on top and garnish with capsicum and carrot juliennes.

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