Open Faced Salmon Salad Sandwiches
|Canned salmon||6 Ounce, drained, skin and bones discarded (1 Can)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Light mayonnaise||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Lettuce leaves||4 (Curly Leaf)|
|Tomato slices||4 (1/4 Inch Thick)|
|English muffins||2 , split and toasted|
1. Place salmon in a small bowl; flake with a fork. Add celery; toss well.
2. Combine mayonnaise and next 4 ingredients; mix well. Add to salmon mixture; toss well to coat.
3. Place 1 lettuce leaf and 1 tomato slice on each muffin half. Top with 1/4 cup salmon salad.