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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Delicious! From Eating Well magazine Jan/Feb 2010 Ingredients:
2 (6 -7 ounce) cans salmon, boneless & skinless |
1/4 cup red onion, minced |
2 tablespoons lemon juice |
1 tablespoon extra virgin olive oil |
1/4 teaspoon black pepper |
4 tablespoons reduced-fat cream cheese |
8 slices pumpernickel bread, toasted |
8 slices tomatoes |
2 leaves romaine lettuce, cut in half |
Directions:
1. Combine salmon, onion, lemon juice, oil and pepper in a bowl.
2. Spread 1 T. cream cheese on 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slice, a piece of lettuce and another slice of bread.
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