COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
VEGAN CUCUMBER, TOMATO AND ONION SANDWICH WITH HERBS
We don’t think there’s anything better than freshly picked garden-ripe summer vegetables. This simple open-faced sandwich celebrates the bounty of the Summer season and is absolutely delicious.
Ingredients
1 slice sourdough or multi-grain bread
2 teaspoons vegan mayonnaise
1 ripe tomato, sliced
5-6 slices of cucumber
1/4 sliced red or white onion
1 tablespoon fresh herbs (we used parsley and dill)
Pinch of salt, to taste
Directions
Toast bread in an oven or your toaster oven. Spread mayonnaise on toasted bread. Layer tomato, cucumber, onion and herbs on top of bread. Sprinkle with a pinch of salt. Serve and enjoy!
We don’t think there’s anything better than freshly picked garden-ripe summer vegetables. This simple open-faced sandwich celebrates the bounty of the Summer season and is absolutely delicious.
PREP TIME
5 minutes
5 minutes
COOK TIME
5 minutes
5 minutes
1 slice sourdough or multi-grain bread
2 teaspoons vegan mayonnaise
1 ripe tomato, sliced
5-6 slices of cucumber
1/4 sliced red or white onion
1 tablespoon fresh herbs (we used parsley and dill)
Pinch of salt, to taste
Directions
Toast bread in an oven or your toaster oven. Spread mayonnaise on toasted bread. Layer tomato, cucumber, onion and herbs on top of bread. Sprinkle with a pinch of salt. Serve and enjoy!
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