Japanese Smoked Salmon Salad
4 servings
1/4 red onion, thinly sliced
1/3 pound thinly sliced smoked salmon, cut into 1 1/2" pieces
2 stalks celery, thinly sliced on the diagonal
1/2 English or hothouse cucumber, cut in half lengthwise and thinly sliced on the diagonal
2 leaves romaine or other lettuce, torn into bite-size pieces
Dressing
1 tablespoon canola oil
1 1/2 tablespoons rice vinegar
2 teaspoons low-sodium soy sauce
Salt and pepper, to taste
Rinse the red onion under cold water. Drain well. Combine the salmon, celery, cucumber, onion and romaine in a serving bowl. Cover and chill.
Combine the dressing ingredients in a small bowl. Drizzle over the salad
~Pacific Light Cooking, Ruth Law ~.
