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7 ounces (200 grams) romaine lettuce, chopped
6 tablespoons diced tomatoes
1/4 red onion, julienned
6 ounces (170 grams) smoked salmon
Greek dressing
chopped candied almonds, for garnish
Combine lettuce, tomato, and onion in a bowl.
Toss with Fish Grill Greek dressing.
Top with the salmon and garnish with chopped candied almonds.
Photography, Text, and Styling by Hudi Greenberger
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