SPRING SALMON SALAD SANDWICHES

SPRING SALMON SALAD SANDWICHES


2 Tbsp. reduced-fat sour cream
2 Tbsp. mayonnaise
2 tsp. lemon juice
1 Tbsp. chopped fresh dill weed or 1 tsp. dried dill weed, crushed
1 can (6-oz.) chunk salmon packed in water, drained
Freshly ground pepper
Red leaves lettuce leaves
4 slices Pepperidge Farm Whole Grain Whole Wheat Bread
12 slices thin cucumber slices


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.

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

Yield: 2 servings.