Author Notes
Taking salad for lunch gets boring, so I was looking for an easy way to add Asian flavors to a brown-bag green salad. This one makes lunch at the desk feel like a treat. —AnneF
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Ingredients
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1 1/2 cups
arugula
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1
carrot, grated
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1
celery stalk, sliced thin & on the bias
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1 teaspoon
peanut oil
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1 teaspoon
sesame oil
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1 teaspoon
sriacha hot sauce
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1 1/2 teaspoons
low sodium soy sauce
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1/2
lime, juiced
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1 tablespoon
sesame seeds
Directions
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Wash & dry arugula & put it in your bowl or tupperware.
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Top with carrots, celery, and/or any fresh vegetables that you have on hand. Red pepper is nice. I think this salad liked to be crunchy & chopped fine. Frozen peas are also good--they thaw by lunch time.
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Put all the dressing ingredients, including sesame seeds, into a sandwich-sized ziploc baggie.
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Seal the baggie tight and swish the ingredients around.
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Take to work. Dress the salad at lunch time. Enjoy!
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