Spring Salmon Salad Sandwiches

Is there a more spring-y fish than salmon? This recipe takes advantage
of the ease and convenience of canned salmon to create a wonderful lunch
or light supper.

Spring Salmon Salad Sandwiches
from Campbell's Kitchen

Prep Time: 10 min.

2 tablespoons reduced-fat sour cream
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh dill weed *OR* 1 teaspoon dried dill weed,
crushed
1 can (6 ounces) chunk salmon packed in water, drained
Freshly ground black pepper
Red leaf lettuce leaves
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
12 thin cucumbers slices

1. Stir the sour cream, mayonnaise, lemon juice and dill in a medium
bowl. Add the salmon and toss to coat. Season with the black pepper.

2. Divide the lettuce and salmon mixture between *2* bread slices. Top
with the cucumber and remaining bread slices.

Makes: 2 servings.

Kitchen Clip There's no better beverage to serve with this
sandwich than an Arnold Palmer, a half-and-half blend of iced tea and
lemonade.
Received on Fri Mar 26 18:06:31 2010