Salmon Cucumber Sandwich
|Cream cheese||1⁄4 Cup (4 tbs) (Neufchatel Brand)|
|Plain low fat yogurt||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Canned salmon in water||15 1⁄2 Ounce, drained (1 Can)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Dill weed||1⁄2 Teaspoon|
|Cucumbers||8 Ounce, peeled and thinly sliced (2 Small Sized Pieces, 4 Ounces Each)|
|Whole grain bread slice||8|
1 Usinga food processororan electric mixer at medium speed, beat the cheese, yogurt, and lemon juice for 1 minute or until smooth.
In a medium-size bowl, flake the salmon, then add the cheese mixture, onion, and dill weed and mix well.
Place half the cucumberslices on 4 bread slices and spread a generous 1/2 cup of the salmon mixture on each.
Top with the remaining cucumber slices and bread.