Yield: 2 sandwiches.
3 ounces fat-free cream cheese, softened
1 tablespoon fat-free mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, skin and bones removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves, optional
2 whole wheat buns, split
In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill and pepper until smooth. Add the salmon, carrot and celery; mix well. Place a lettuce leaf if desired and about 1/2 cup salmon salad on each bun.