Lunch Recipe

Mango, Carrot, and Arugula Salad

A lovely, fresh and spicy salad.

INGRIDIENT

5 mangoes - peeled, seeded, and diced

3 large carrots, shredded

¾ (5 ounce) package baby arugula

1 green onion, thinly sliced

1 ½ tablespoons raisins

1 tablespoon chopped dry-roasted, unsalted peanuts

1 teaspoon grated fresh ginger

1 teaspoon lime zest

1 teaspoon sesame seeds

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 packet granular no-calorie sucralose sweetener (such as Splenda®)

1 dash lime juice

salt and ground black pepper to taste

1 tablespoon chopped cilantro

DIRECTION

Step: 1

Mix mangoes, carrots, arugula, green onion, raisins, peanuts, ginger, lime zest, and sesame seeds in a large bowl.

Step: 2

Whisk sesame oil, rice vinegar, sucralose sweetener, lime juice, salt, and black pepper together in small bowl; drizzle over salad. Toss to coat. Sprinkle cilantro over salad.

NUTRITION FACT

Per Serving: 142 calories; protein 2g; carbohydrates 28.3g; fat 3.8g; sodium 33.2mg.

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