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Thursday, July 31 2014
Salmon Salad Sandwich Dinner
  • 4      sandwich rolls
  • 1/2   cup   ranch-style salad dressing
  • 2    6 ounce can  skinless, boneless salmon
  • 2    small  tomatoes
  • 1/2     cucumber
  • 1    cup   coarsely shredded carrots (2) or shredded, peeled jicama (1/4 jicama)
Split sandwich rolls. Lightly spread sliced rolls with some of the salad dressing. Drain salmon. Place salmon in bowl and flake with a fork. Add remaining salad dressing to salmon; mix to combine.
Thinly slice tomatoes and cucumber. Layer tomato slices on bottom halves of sandwich rolls. Top with salmon mixture, cucumber slices, shredded carrots or jicama, and roll tops.

nutrition information
Per Serving: cal. (kcal) 575, Fat, total (g) 25, chol. (mg) 64, sat. fat (g) 4, carb. (g) 57, Monosaturated fat (g) 2, Polyunsaturated fat (g) 11, fiber (g) 4, sugar (g) 12, pro. (g) 32, vit. A (IU) 5199, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 105, Cobalamin (Vit. B12) (µg) 4, sodium (mg) 1094, Potassium (mg) 624, calcium (mg) 131, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:31 am   |  Permalink   |  0 Comments  |  Email

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