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Salmon and Walnut Sandwiches
(Makes 4 servings)
• 1 can (14.75 oz.) traditional pack salmon
• 1/2 cup chopped walnuts(*), toasted
• 1/3 cup low-fat mayonnaise, divided
• 1 tablespoon Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• 8 slices whole-wheat bread
• 4 lettuce leaves, shredded
SPREAD:
Gently mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.
SANDWICH:
Spread remaining mayonnaise evenly on one side of 4 bread slices. Top with salmon mixture. Divide lettuce between sandwiches. Top with remaining 4 bread slices and cut as desired to serve.
(*) Or use chopped almonds or pecans, toasted.
• 1/2 cup chopped walnuts(*), toasted
• 1/3 cup low-fat mayonnaise, divided
• 1 tablespoon Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• 8 slices whole-wheat bread
• 4 lettuce leaves, shredded
SPREAD:
Gently mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.
SANDWICH:
Spread remaining mayonnaise evenly on one side of 4 bread slices. Top with salmon mixture. Divide lettuce between sandwiches. Top with remaining 4 bread slices and cut as desired to serve.
(*) Or use chopped almonds or pecans, toasted.
Article reprinted from the January/February 2007 issue of The Saturday Evening Post magazine. Read more at www.saturdayeveningpost.com, © Copyright 2007 Benjamin Franklin Literary & Medical Society, All rights reserved