Sardine Salad Sandwich on Pumpernickle bread

Ingredients

• Sardines

  Fish, atlantic, canned in oil, drained solids with bone

  1 can (3.75 oz) or 92g

• Celery

  Raw

  ½ stalks, large (11 inches long) or 32g

• Onions

  Raw

  2 tbsp chopped or 20g

• Dill

  Fresh

  1 tbsp or 0.6g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  4 dash or 0.4g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

• Tomatoes

  Red, ripe, raw, year round average

  2 slice, medium or 40g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Pumpernickel bread

  2 slice, regular or 52g

• Real Mayonnaise

  Hellmann's

  1 tbsp or 14g

Directions

1. Combine sardines, celery, onion, mayo, dill, lemon juice, lemon zest, mustard, salt, and pepper in a bowl. Mash well with a fork.
2. Sandwich the sardine salad between bread slices, top with lettuce, tomato, cucumber, and sprouts. Enjoy!

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