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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a recipe that I got out of a 1983© Cooking with Miracle Whip Salad Dressing cook book that I got at a thrift store. A lot of good ways to use up the Miracle Whip that you don't want to go to waste if you're not someone that uses it all the time like me. Ingredients:
2 sourdough bread ( slices or whole-wheat, your choice.) |
2 tablespoons miracle whip |
4 spinach leaves |
1 monterey jack cheese (slice) |
2 tomatoes (slices) |
3 avocados (slices) |
2 tablespoons creamy onion dressing |
1/4 cup alfalfa sprout |
1/2 cup miracle whip |
1/2 cup sour cream |
1/4 cup red onion (chopped) |
2 tablespoons mustard |
Directions:
1. Creamy Onion Dressing: conbine these ingredients; mix well and chill for an hour. Makes approximately 1 1/4 cups.).
2. For each sandwich, spread bread slice with miracle whip, you can put a thin layer or a thick layer your choice.
3. Cover with as much or little of spinach, cheese, tomato, avacado, creamy onion dressing and alfalfa sprouts. (the above measurements were guesses as the cookbook didn't give solid measurements.).
4. You can eat open faced, or put another slice of bread. Either way, enjoy! (not sure how many servings, this was just for one sandwich so it depends on how much of the ingredients you have left over that will determine if you can make several more.).
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