Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. From fine dining to fast-food, participating restaurants will feature special menu items, promotions and discounts. Diners can sample Hawaii's newest restaurants, dine at old favorites and taste a variety of exceptional dishes now being prepared by Hawaii's chefs using locally grown produce. Restaurant Week is a reminder that Hawaii is a culinary destination with top chefs, farm to table dining, wonderful wine and a lot more to discover and explore.
|Romaine lettuce||1 Cup (16 tbs) , torn|
|Bulgarian feta vinaigrette||2 Tablespoon|
|Red onions||2 Tablespoon , slice|
|English cucumber||1 Cup (16 tbs) , dice|
|Tomato slices||4 Large|
|Kalamata olive||1 Tablespoon|
|Lobster salad||3/4 Cup (12 tbs) (made with mayonnaise, Grand Marnier and herbs)|
1. In a mixing bowl, add the romaine lettuce.
2. Drizzle the Bulgarian feta vinaigrette.
3. Add the red onion, English cucumber, Kalamata olives and tomato slices.
4. Toss everything together.
5. Plate it and top with the pre made lobster salad.
6. Serve the salad right away.
Serving size Complete recipe
Calories 986Calories from Fat 715
% Daily Value*
Total Fat 79 g121.5%
Saturated Fat 10 g50%
Trans Fat 0 g
Sodium 1410 mg58.75%
Total Carbohydrates 46 g15.3%
Dietary Fiber 10 g40%
Sugars 25 g
Protein 28 g56%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet