Vegetable Salad Tea Sandwiches
Elevate your next afternoon tea or picnic with these delightful Vegetable Salad Tea Sandwiches! Bursting with vibrant flavors and fresh ingredients like cucumber, carrot, red bell pepper, and celery, these dainty finger sandwiches strike the perfect balance of crisp texture and creamy indulgence. A velvety mixture of cream cheese, mayonnaise, fresh dill, and a splash of lemon juice ties it all together for a refreshing, herbaceous filling that tastes as good as it looks. Expertly spread onto buttered slices of white or whole wheat bread and trimmed into elegant shapes, these sandwiches are not only visually charming but irresistibly delicious. Ideal for tea parties, bridal showers, or light lunches, this quick 20-minute recipe adds a touch of sophistication to any occasion.
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Recipe Information
Ingredients
- 1 medium Cucumber
- 1 medium Carrot
- 0.5 medium Red bell pepper
- 1 medium Celery stalk
- 4 ounces Cream cheese
- 2 tablespoons Mayonnaise
- 1 tablespoon Fresh dill
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 slices White or whole wheat sandwich bread
- 2 tablespoons Butter
Instructions
Wash and prepare the vegetables. Peel the cucumber and carrot, then finely dice the cucumber, carrot, red bell pepper, and celery. Set these aside in a mixing bowl.
In a small bowl, combine cream cheese, mayonnaise, fresh dill, lemon juice, salt, and black pepper. Mix until smooth and creamy.
Add the diced vegetables to the cream cheese mixture and gently stir until fully combined.
Lay the sandwich bread slices flat on a clean surface. Spread a thin layer of butter on one side of each slice to prevent sogginess.
Spread a generous amount of the vegetable salad mixture onto five of the buttered slices of bread.
Top with the remaining five slices of bread, buttered side down, to create sandwiches.
Using a sharp knife, carefully cut off the crusts from each sandwich for clean edges.
Cut each sandwich into your desired shapes: squares, rectangles, or triangles work well for tea sandwiches.
Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 32.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 492 mg | 38% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
