Carrot Salad Sandwich

from the The Wellness Lowfat Cookbook by the Univ. of California at Berkeley.

OPEN-FACED CARROT SALAD SANDWICH

1/2 small banana, peeled
1 cup shredded carrots
2 tsp lemon juice
1/4 tsp grated lemon zest
2 Bibb or butter lettuce leaves
1 slice whole-grain pumpernickel bread
2 thin unpeeled apple slices

Mash the banana in a small bowl. Add the carrots, lemon juice and
lemon zest, and stir to combine.
Place the lettuce on the bread, top with the carrot salad
and apple slices.
Per serving: 175 cal, 1g total fat, 0.1g sat fat, 0 mg chol,
193 mg sodium.