- 1/2 tomato, medium
- 1/3 cucumber
- 2 ounces salmon, canned in water
- 1 teaspoon mayonnaise, low-fat
- 1/2 teaspoon Dijon mustard
- 2 pieces rye crispbread crackers, low-sodium
- 8 fluid ounces water
Preparation
- Wash tomato and cucumber. Peel cucumber; slice both thinly.
- Drain salmon and combine with mayonnaise and mustard in a small bowl.
- Spread salmon salad onto crispbread crackers; top with tomato and cucumber slices.
- Enjoy with a glass of water.
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