Open-Faced Salmon Salad Sandwiches

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

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.