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Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

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Serves 4 to 6

  • by from Fine Cooking
    Issue 118

A vibrant and deliciously different way to use mixed greens.

  • 1-1/2 Tbs. seasoned rice vinegar
  • 1 Tbs. finely chopped shallot
  • 2 tsp. freshly grated ginger
  • 2 tsp. thinly sliced mint leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup plain low-fat yogurt
  • 1 Tbs. extra-virgin olive oil
  • 5 oz. (5 cups) mixed baby greens
  • 1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
  • 1-1/2 Tbs. lightly toasted sesame seeds

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.

nutrition information (per serving):
Calories (kcal): 50; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 2; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 50; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

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