Ingredients
- 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
- ¼ cup minced red onion
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon freshly ground pepper
- 4 tablespoons reduced-fat cream cheese (Neufch
- 8 slices pumpernickel bread, toasted
- 8 slices tomato
- 2 large leaves romaine lettuce, cut in half
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 Facts
- Serving Size: 1 sandwich
- Per Serving: 283 calories; protein 21.7g; carbohydrates 28.7g; dietary fiber 4.3g; sugars 2.6g; fat 9.1g; saturated fat 2.5g; cholesterol 34mg; vitamin a iu 1022.3IU; vitamin c 10.2mg; folate 90.1mcg; calcium 80.5mg; iron 3mg; magnesium 58.3mg; potassium 276.7mg; sodium 606.9mg; thiamin 0.2mg.
- Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat
