Alaska Salmon Salad Sandwich
This quick and easy recipe will help you make a light but scrumptious lunch.
Yield
6 servingsPrep
8 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 ½ | ounces |
canned salmon
|
|
| ⅓ | cups |
yogurt, low-fat
|
|
| ⅓ | cups |
scallions, spring or green onions
chopped |
|
| ⅓ | cups |
celery
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | slices |
bread
preferably whole wheat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 448 | ml/g |
canned salmon
|
|
| 79 | ml |
yogurt, low-fat
|
|
| 79 | ml |
scallions, spring or green onions
chopped |
|
| 79 | ml |
celery
chopped |
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
| 12 | slices |
bread
preferably whole wheat |
|
Directions
Drain and flake salmon.
Stir in remaining ingredients except pepper and bread.
Season with pepper to taste.
Spread salmon mixture on half of bread slices; top with remaining bread.
Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
