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

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

Serves 4 to 6

by Melissa Pellegrino
from Fine Cooking
Issue 118
Last Edit Date: 6/29/2012 11:51:32 AM

A vibrant and deliciously different way to use mixed greens.

more about:

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): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 2; Monounsaturated Fat (g): 2; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): 50; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

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