1 c. drained canned salmon
1/2 c. finely chopped cucumber
2 tbsp. chopped green onion
2 tbsp. lemon juice
1/8 tsp. cayenne pepper
1 tbsp. low-fat mayonnaise
1 tbsp. plain nonfat yogurt
rye bread

Mix salmon, cucumber, green onion, lemon juice and cayenne. Stir in mayonnaise and yogurt, mixing until well blended. Serve sandwich or cocktail-style on rye bread. Cover and refrigerate remaining spread.

Serving Size: 1/4 cup. Cal-255, CHO-32, Pro-13g, Fat-8g.