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Award Show Snacks

Salad Sliders

  • 2 Arnold®/Oroweat® Sandwich Thins® Mini’s roll, separated and toasted
  • 4 fresh, ripe figs
  • 2 tsp. water
  • 2 tsp. lemon juice
  • ¼ tsp. raw cane sugar (or granulated sugar)  
  • 2 drops vanilla extract
  • 1 â…“tbsp. olive oil
  • 2 tsp. balsamic vinegar (aged, if possible)
  • 2 tsp. finely chopped fresh mint
  • 4 c. baby spinach
  • 4 tbsp. crumbled goat cheese
  • 2 tbsp. chopped red onion
  1. Combine figs, water, lemon juice, raw cane sugar, and vanilla extract in a food processor until the mixture is smooth. Spread mixture on toasted Arnold®/Oroweat® Sandwich Thins Mini’s roll.
  2. Mix olive oil, fig vinegar and mint in a small bowl. Set aside.
  3. Top Sandwich Thins roll with spinach, goat cheese, cashews and red onion. Drizzle with oil and vinegar dressing.


Avocado & Cucumber Nori Rolls with Cashew-Carrot Dipping Sauce

  • ½ medium carrot, cut into 1” pieces
  • 2 tsp chopped cashews
  • 1/2 tsp minced ginger
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp water
  • ½ tsp sesame oil
  • Pinch sea salt
Nori Rolls
  • ½ medium carrot
  • ½ medium cucumber
  • 2 sheets roasted seaweed
  • 2 ½ tsp plain hummus
  • ¼ avocado, cut lengthwise into 4 pieces, each about ¼” thick
  1. To make the sauce: Combine the carrot, cashews, ginger, vinegar, water, oil, and salt in a blender or food processor fitted with a metal blade. Puree for 15 seconds, or until the carrots are finely grated, scraping down the sides halfway through. Set aside.
  2. To make the nori rolls: Peel the carrot lengthwise, removing a thin layer of the skin. Place the cut side down and repeat on all remaining sides. Cut it in half lengthwise, then cut each half into 2 pieces, each about ¼” thick. Peel the cucumber lengthwise, removing a thin layer of the skin from all sides. Cut it lengthwise into 4 pieces, then stack 2 pieces flat on top of each other and cut them into 4 thin strips. Repeat with the remaining 2 pieces. Cut a sheet of plastic wrap slightly larger than a sheet of seaweed. Lay one seaweed sheet flat on the plastic wrap vertically. Place 4 pieces of cucumber flush with the bottom edge of the sheet, and place 4 more pieces next to them. Then place 1 piece of carrot next to the cucumbers on each side. Add 1/2 teaspoon of hummus next to each carrot, and finally place 1 piece of avocado next to the hummus on each side. (Cut the ends of the veggies if necessary, so that they won’t poke out of the roll.)
  3. Repeat with the second sheet of seaweed and the remaining cucumbers, carrots, hummus, and avocado.
  4. Use the plastic wrap to carefully lift the seaweed end that’s closest to you (the filling should come right to the edge) and tightly roll it away from yourself, making sure the contents remain inside the roll at the ends. Dot the edge with ¼ teaspoon of the remaining hummus to seal, and turn the roll seam-side down. Repeat with remaining roll.
  5. Cut each roll into 4 pieces. Serve with the dipping sauce and edamame on the side.

Award-Worthy Punch

  • 6 cups steeped green tea, cooled to room temperature
  • 1 cup sparkling wine or champagne
  • 1 cup 100% cranberry juice
  • 2 limes
  • 1 red grapefruit
  • 2 navel oranges
  1. Mix tea, wine, and cranberry juice in a large pitcher or punch bowl.
  2. Slice limes, grapefruit, and oranges into thin wedges.
  3. Reserve one sliced orange for garnishing glasses.
  4. Toss remaining fruit into tea mixture and stir.
  5. Chill until ready to serve. 

Peanut Butter Cups

  • 1 fiber cracker
  • 2 teaspoons all natural peanut butter
  • Dark chocolate shavings
  1. Spread peanut butter on fiber cracker.
  2. Top with dark chocolate shavings.
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