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!