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Arugula Salad with Sesame dressing

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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

  • Serves

  • 1 1/2 cups


  • 1

    carrot, grated

  • 1

    celery stalk, sliced thin & on the bias

  • 1 teaspoon

    peanut oil

  • 1 teaspoon

    sesame oil

  • 1 teaspoon

    sriacha hot sauce

  • 1 1/2 teaspoons

    low sodium soy sauce

  • 1/2

    lime, juiced

  • 1 tablespoon

    sesame seeds

  1. Wash & dry arugula & put it in your bowl or tupperware.
  2. 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.
  3. Put all the dressing ingredients, including sesame seeds, into a sandwich-sized ziploc baggie.
  4. Seal the baggie tight and swish the ingredients around.
  5. Take to work. Dress the salad at lunch time. Enjoy!

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