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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba Ingredients:
1 package (3 ounces) cream cheese, softened |
1 tablespoon mayonnaise |
1 tablespoon lemon juice |
1 teaspoon dill weed |
1/4 to 1/2 teaspoon salt |
1/8 teaspoon pepper |
1 can (6 ounces) pink salmon, drained, bones and skin removed |
1/2 cup shredded carrot |
1/2 cup chopped celery |
lettuce leaves |
2 whole wheat buns, split |
Directions:
1. In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun. Yield: 2 servings.
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