Recipe by Tracy X
"Simple ingredients make a hearty sandwich using canned salmon (pink or sockeye). The spinach helps keep your toast from getting soggy, especially if you make this in the morning to pack for lunch. Refrigerate the sandwiches up to 24 hours."
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1 (7.5 ounce) can
salmon, drained and flaked
thousand island salad dressing
green onion, chopped
whole wheat bread, toasted
whole fresh spinach leaves
I like how easy and delicious this is, not to mention healthy. I don't like thousand island or onions so I altered the recipe by mixing the salmon with light mayo and adding garlic salt. I also used the 100 calorie Orowheat bread, toasted, with the spinach leaves. I ate this yummy sandwich with veggie chips. So good!
I made this and really didn't like it. I think with mayo it would be good but the salmon with thousand island made it sweet and fishy which I didn't like. However my boyfriend loved his so I guess it's a matter of taste.
Super easy and a nice change from tuna salad. I like to add a few more onions.
We like this alot. I use Fat free Thousand Island dressing and chopped plain onions. I mix the salmon and the onions in my food processor and add enough dressing to let it all stick together. Really tasty!!!
These were actually really good! I used fresh leftover baked salmon, white bread (all I had), and made thousand island but spread it on the bread instead of mixing it with the salmon. I'm sure other mayo spread of your choice would be fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Salmon and Spinach Sandwiches
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 172
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