Salmon-Dill Salad Sandwich

1 pound salmon fillets, cooked and flaked or 1 can, 15 1/2 oz. salmon,
drained and flaked
1 cup chopped peeled cucumber, seeds discarded
2 tablespoons snipped fresh dill
2 tablespoons mayonnaise or substitute

2 tablespoons unflavored lowfat yogurt
1 tablespoon lemon juice
1/2 teaspoon worcestershire sauce
1/4 teaspoon salt, omit salt if using canned salmon
1/8 teaspoon white pepper
1 ripe tomato
4 bagels or croissants, split, toasted

Place salmon in medium bowl. Add cucumber and dill to salmon; stir to mix.
In small bowl stir mayonnaise, yogurt, lemon juice, Worcestershire sauce,
salt and pepper together. Blend into salmon mixture. Cut tomato into 8
slices. Arrange salmon salad and 2 tomato slices between each toasted
bagel or croissant. Pack in Ziploc sandwich bags.
Makes 4 sandwiches.


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