Veggie Bagel Sandwich with Raspberry Vinaigrette

Veggie Bagel Sandwich with Raspberry Vinaigrette | cookeatbehealthy.com

A couple weeks ago we took a trip to my brother’s vacation home in Highlands, North Carolina.  It’s one of my favorite places, nestled into the Nantahala National Forest in the Blue Ridge Mountains…..it’s where we go to unplug.   And while I like to relax, I tend to recharge my batteries more from exploring new places and visiting favorite cities.  Our first day trip from Highlands is always to Asheville, North Carolina.   It is becoming one of my all time favorite cities!  Downtown Asheville is such a delight; the shops and restaurants are diverse, engaging, and interesting.  The street artists and vendors have really unique wares and are all so friendly and anxious to discuss their art.  Then of course comes the best part of visiting downtown Asheville…..lunch!!!!  This last time we ate at a place called Carmel’s Kitchen & Bar where I had a most delicious veggie sandwich which was the inspiration for today’s post.  I knew from my very first bite that I needed to come up with a version of this sandwich so, my Veggie Bagel Sandwich with Raspberry Vinaigrette came to be!

Veggie Bagel Sandwich with Raspberry Vinaigrette | cookeatbehealthy.com

But first things first….lets talk Raspberry Vinaigrette!  I’ve always had a love for all things raspberry and it was so fun to develop this recipe.  And when I say I could drink it through a straw I’m not even exaggerating!  It’s sweet, tangy, and spicy, and a perfect complement to the veggie bagel sandwich.  I used fresh raspberries, white wine vinegar, extra light tasting EVOO, a little salt, chile-infused honey from the Asheville Bee Charmer store (a visit to this store alone makes the 2,000 mile round-trip drive all worth it 😉), red pepper flakes, cayenne pepper, and poppy seeds.  Place everything except the olive oil in your food processor and pulse just a few times until the berries and spices are blended.  Then drizzle in the olive oil while processing on low speed.  Once it’s all emulsified, be sure to taste it to make sure it’s seasoned to your preference.  This is a dressing that I plan to use over and over again in many of my recipes!

Tip:  Feel free to substitute plain honey and add more red pepper flakes if you like it spicy.  I add more spice to the already spiced honey…what can I say…I like it hot!

 

Raspberry Vinaigrette | cookeatbehealthy.comRaspberry Vinaigrette | cookeatbehealthy.com

Raspberry Vinaigrette
Serves 8
A sweet, tangy, and spicy vinaigrette for sandwiches and salads
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Total Time
10 min
Total Time
10 min
121 calories
7 g
0 g
10 g
0 g
1 g
45 g
148 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
45g
Servings
8
Amount Per Serving
Calories 121
Calories from Fat 92
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 148mg
6%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 5g
Protein 0g
Vitamin A
2%
Vitamin C
10%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups fresh raspberries
  2. 6 tbsp extra light tasting EVOO
  3. 3 tbsp white wine vinegar
  4. 2 tbsp chile-infused honey
  5. 2 cloves or 2 tsp chopped fresh garlic
  6. 1/2 tsp salt
  7. 1 tsp red pepper flakes
  8. 1/4 tsp cayenne pepper
  9. 1 tsp poppy seeds
Instructions
  1. Place raspberries, vinegar, honey, garlic, salt, red pepper flakes, cayenne pepper, and poppy seeds in bowl of food processor. Pulse until berries and spices are blended.
  2. Slowly drizzle in EVOO while processing on low until all the ingredients are emulsified.
  3. Taste and adjust seasoning to your preference.
  4. Refrigerate in air tight covered container or jar.
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calories
121
fat
10g
protein
0g
carbs
7g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/

The veggie sandwich itself couldn’t be easier and it’s perfect for those hot and humid dog days of summer which we know will be here soon.  Once the vegetables are prepped, it’s a simple matter of assembling the sandwich and enjoying a light refreshing lunch or even a busy weeknight dinner.  For my sandwich I used a toasted Sprouted Wheat Onion & Poppyseed Bagel from  Alvarado St. Bakery.  They are made from all organic ingredients and I find them in the freezer case of my local grocer’s Health Market section of the store.  For the vegetables, I chose to use avocado, cucumber, cherry tomatoes, carrots, scallions, radishes, and baby spinach.  Before I pile on the veggies I smear a healthy amount of hummus on one half of my toasted bagel.  Now I could make my own hummus, sure….but there is a hummus I’m able to buy from a local restaurant, Oasis Falafel , that is so delicious and beyond better than any I could make myself, I’d be a fool not to use it!  I recommend that you use your absolutely favorite hummus – whether it be store bought or homemade – this sandwich deserves the best!

Tip: Try slicing your radishes and cucumbers with a mandolin.  You’ll get perfectly uniform slices thinner that you probably could with a knife, which just makes for a prettier sandwich!

Veggie Bagel Sandwich with Raspberry Vinaigrette | cookeatbehealthy.comVeggie Bagel Sandwich with Raspberry Vinaigrette | cookeatbehealthy.com

Veggie Bagel Sandwich with Raspberry Vinaigrette
Serves 2
The perfect light sandwich for hot summer days!
Write a review
Print
Total Time
10 min
Total Time
10 min
525 calories
83 g
0 g
16 g
17 g
2 g
664 g
809 g
14 g
0 g
11 g
Nutrition Facts
Serving Size
664g
Servings
2
Amount Per Serving
Calories 525
Calories from Fat 133
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 809mg
34%
Total Carbohydrates 83g
28%
Dietary Fiber 12g
49%
Sugars 14g
Protein 17g
Vitamin A
119%
Vitamin C
104%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 bagels, sliced and toasted
  2. 2 tbsp hummus
  3. 2 tbsp raspberry vinaigrette (Find the recipe on cookeatbehealthy.com)
  4. 1/2 ripe avocado, thinly sliced
  5. 1/2 small cucumber, thinly sliced
  6. 4 radishes, sliced thin
  7. 1 scallion, sliced thin
  8. 6 cherry tomatoes, thinly sliced
  9. 1/4 cup shredded carrots
  10. 1/4 cup loosely packed Baby spinach leaves
Instructions
  1. On one half of each toasted bagel spread 1 tbsp hummus.
  2. Top the hummus spread bagel half with shredded carrots, sliced cucumber, radish, and scallions, and then with sliced avocado, cherry tomatoes, and baby spinach leaves.
  3. Drizzle each layered bagel half with Raspberry Vinaigrette and assemble sandwiches with remaining bagel tops.
  4. Slice in half and enjoy!
beta
calories
525
fat
16g
protein
17g
carbs
83g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
Have you ever known from the first bite of a restaurant meal that you just had to re-create it?  I feel like I totally accomplished what I set out to do with this sandwich…..I hope you enjoy it as much as I do!

13 Comment

  1. This sounds like a great recipe for raspberry vinaigrette. I like that it has some spice to it.

    1. Thanks! I love all things spicy! 😉

  2. Ashville is such a cute little city – stopped by for a day on a US road trip last year and loved it! LOVE the sound of that raspberry vinaigrette!

    1. Thanks Vicki! I hope you’ll give it a try!

  3. Everything in this bagel just sounds completely fantastic. I love making my own dressings!

    1. Thanks, Sarah! I’m pretty sure I could eat it for lunch every single day! 😉

  4. I’m pretty sure I would love this… the raspberry vinegarrette dressing kind of seals the deal! Pinned this! 🙂

    1. Thanks, Michele! Thursday I’ll have another recipe that uses the vinaigrette. It’s one of my favorites!

  5. What a fun sandwich. Such freshness and good crunch from the veggies. The dressing adds such a nice sweetness and tartness at the same time.

    1. Thanks so much, Peter! It hits the mark for me on so many levels! 😀

  6. Oh I love all things raspberry too! This sounds like the perfect thing to take on a picnic. 🙂

    1. What a great idea, Jennifer! I might have to steal it! 😉

  7. […] the way to last Tuesday!  😉  Remember the Raspberry Vinaigrette we made for our Veggie Bagel Sandwich?  And remember how I said I’d be using it […]

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