Simple Salmon and Spinach Sandwiches

Description

Simple ingredients make a hearty sandwich using canned salmon (pink or sockeye). The spinach helps keep your toast from getting soggy, especially if you make this in the morning to pack for lunch. Refrigerate the sandwiches up to 24 hours.

Ingredients

  • 1 (7.5 ounce) can salmon, drained and flaked
  • 3 tablespoons thousand island salad dressing
  • 1 green onion, chopped
  • 4 slices whole wheat bread, toasted
  • 20 whole fresh spinach leaves

Prep Time: 10 mins

Total Time: 25 mins

Servings: 2

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