Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing
A vibrant and deliciously different way to use mixed greens.
Serves 4 to 6
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):
photo: Scott Phillips
From Fine Cooking 118
, pp. 21
July 5, 2012