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Recipe: Smoked Salmon Salad from Cinnamon’s

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The smoked salmon salad at Cinnamon’s Restaurant.

Hawaiian transplant Cinnamon’s Restaurant is thought for its island-style breakfast and lunch favorites like loco moco and kalua pig in addition to super-sweet and indulgent griddle creations like guava chiffon or pistachio cream pancakes. However the family-friendly eatery has different tasty choices in its arsenal, together with a handful of recent mild and contemporary dishes like this one, a flavorful and easy smoked salmon salad with a savory and citrusy dressing. It’s the right aspect dish for a yard barbecue or a stunning summer time lunch all by itself.

Smoked Salmon Salad

Substances:

three cups lettuce or blended greens

three cups child arugula

1 cucumber (diced, sliced or in ribbons)

½ cup berries, cantaloupe or inexperienced apple (sliced)

eight ounces smoked salmon (in slices or items)

1 cup Hawaiian candy bread croutons (or regular croutons)

Dressing substances:

three tbsp. olive oil

three tbsp. shallots or inexperienced onions (minced)

2 tbsp. contemporary lemon juice

1 tspn. caraway seeds

1 tspn. soy sauce

½ tspn. black pepper

1. Whisk all of the dressing substances collectively in a small bowl, mixing nicely.

2. Mix salad substances in massive bowl and blend with dressing.

Cinnamon’s (7591 W. Washington Ave. #110, 702-478-7027) is open every day from eight a.m. to three p.m.


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