Salmon Salad Sandwich

Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.

• 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
• 1/4 cup minced red onion
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons reduced-fat cream cheese (Neufch
• 8 slices pumpernickel bread, toasted
• 8 slices tomato
• 2 large leaves romaine lettuce, cut in half

1. Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

NUTRITION

Per serving: 286 calories; 9 g fat ( 3 g sat , 4 g mono ); 34 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.

From Eating Well