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

Scott Phillips

Servings: 4 to 6

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

Nutritional Information

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


  • 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.


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