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Salmon Salad Sandwich

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 sandwiches
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.
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 (Neufchâtel)
8 slices  pumpernickel bread, toasted
8 slices  tomato
2   large leaves romaine lettuce, cut in half
Salmon Salad Sandwich Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Nutrition Facts per Serving
Yield:   4 sandwiches
Calories: 286
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 34mg
Sodium: 645mg
% Cal. from Fat: 28%
Fat. Total: 9g
Protein: 22g
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