Salmon Salad Sandwich
Jun 7th, 2010
INGREDIENTS
- 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
- 1/4 cup minced red onion
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons reduced-fat cream cheese
- 8 slices pumpernickel bread, toasted
- 8 slices tomato
- 2 large leaves romaine lettuce, cut in half
PREPARATION
- Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.
Makes 4 sandwiches
NUTRITION
Per serving: 286 calories; 9 g fat (3 g sat, 4 g mono); 34 mg cholesterol; 0 g added sugars; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.
Source and image: eatingwell.com
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Written by Lea Barlow • Leave a comment
