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Open-Faced Salmon Salad Sandwiches

Prep time 10 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 1 (6-ounce) can salmon, drained, skin and bones discarded
  • 1/4 cup minced celery
  • 1/4 cup light mayonnaise
  • 2 teaspoons fresh lime juice
  • 1 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 curly leaf lettuce leaves
  • 4 (1/4-inch-thick) slices tomato
  • 2 English muffins, split and toasted

Nutrition Information

  • calories 167
  • fat 7.1 g
  • satfat 1.3 g
  • protein 8.8 g
  • carbohydrate 16.7 g
  • cholesterol 16 mg
  • iron 1.1 mg
  • sodium 478 mg
  • caloriesfromfat 39 %
  • fiber 1.4 g
  • calcium 131 mg

How to Make It

  1. Place salmon in a small bowl; flake with a fork. Add celery; toss well.

  2. Combine mayonnaise and next 4 ingredients; mix well. Add to salmon mixture; toss well to coat.

  3. Place 1 lettuce leaf and 1 tomato slice on each muffin half. Top with 1/4 cup salmon salad.

Oxmoor House Healthy Eating Collection