This salad has a slight Asian influence.
Today’s salad is comprised of iceberg lettuce, baby arugula, shaved red onion, cilantro leaves, and toasted garlic. The dressing is made of Vietnamese fish sauce, lime juice, rice vinegar, a little honey, a little dijon mustard, salt, pepper, a tiny bit of toasted sesame oil, and canola oil all whisked together. The toasted garlic is a Vietnamese product found in most Asian groceries. The end result is light, refreshing, cooling, and pairs well with fish and meats. So yummy!
Crisp, light, refreshing salad.
