Salmon salad served on tangy pumpernickel bread makes for an easy dinner--a double batch will give you lunch the next day. Source: EatingWell Magazine, January/February 2010

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Ingredients

Directions

  • 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.

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Nutrition Facts

283 calories; 9.1 g total fat; 2.5 g saturated fat; 34 mg cholesterol; 607 mg sodium. 277 mg potassium; 28.7 g carbohydrates; 4.3 g fiber; 3 g sugar; 21.7 g protein; 1022 IU vitamin a iu; 10 mg vitamin c; 90 mcg folate; 81 mg calcium; 3 mg iron; 58 mg magnesium;

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14 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
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  • 1 star values: 0