Cooking Directions

• 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.

Ingredients

• 2 tablespoons reduced fat sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon chopped fresh fresh dill weed or 1 teaspoon dried dill weed, crushed
• 1 can (6 ounces) canned chunk salmon packed in water, drained
• 0.25 teaspoon Freshly ground black pepper
• 2 Red leaf lettuce leaves
• 4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
• 12 thin cucumber slices