Salmon Salad Sandwich

Salmon Salad Sandwich

Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.

From EatingWell: January/February 2010
Yield: 4 sandwiches
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  2. 1/4 cup minced red onion
  3. 2 tablespoons lemon juice
  4. 1 tablespoon extra-virgin olive oil
  5. 1/4 teaspoon freshly ground pepper
  6. 4 tablespoons reduced-fat cream cheese (Neufch
  7. 8 slices pumpernickel bread, toasted
  8. 8 slices tomato
  9. 2 large leaves romaine lettuce, cut in half

Preparation

  1. 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.

Nutrition

Nutrition Per Serving: 286 calories; 9 g fat (3 g sat, 4 g mono); 34 mg cholesterol; 29 g carbohydrates; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.

Nutrition Bonus: Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat