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.
2 tablespoons reduced fat sour cream2 tablespoons mayonnaise2 teaspoons lemon juice1 tablespoon chopped fresh fresh dill weed or 1 teaspoon dried dill weed, crushed1 can (6 ounces) canned chunk salmon packed in water, drained0.25 teaspoon Freshly ground black pepper2 Red leaf lettuce leaves4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread12 thin cucumber slices
Crunchy vegetables, seasoned ricotta and d...
Fire up the grill to make these delicious ...
Using convenience products like puff pastr...
Ready in just 20 minutes, these two-fisted...