Salmon Salad Sandwich

http://www.eatingwell.com/recipes/salmon_salad_sandwiches.html

From EatingWell:  January/February 2010

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

4 sandwiches | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 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

Preparation

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; 22 g Protein; 4 g Fiber; 645 mg Sodium; 262 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat