Japanese Smoked Salmon Salad

 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 ~.