Open-Faced Smoked Salmon Sandwiches

Photo: Oxmoor House

Served with a mixed green salad, this light salmon sandwich is perfect for a warm summer's day. Low in calories and rich in protein, alfalfa sprouts crown this sandwich with lots of vitamins and minerals—particularly vitamin C.

Prep: 9 minutes

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 24%
  • Fat: 5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.7g
  • Carbohydrate: 23.6g
  • Fiber: 3.6g
  • Cholesterol: 14mg
  • Iron: 1.4mg
  • Sodium: 568mg
  • Calcium: 66mg

Ingredients

  • Dill Cream Cheese Spread
  • 4 (1-ounce) slices pumpernickel bread, toasted
  • 4 ounces thinly sliced smoked salmon
  • 8 (1/4-inch-thick) slices red onion
  • 1 cup alfalfa sprouts

Preparation

  1. 1. Spread 1 tablespoon Dill Cream Cheese Spread over each of 4 bread slices. Top each with 1 ounce salmon, 2 onion slices, and 1/4 cup sprouts.
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