Open-Faced Salmon Salad Sandwiches

recipe

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Nutritional 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

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

Preparation

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

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

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

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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