Ingredients

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

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

Preparation

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.

(1 rating) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Rice Vinegar
Buy Now
IN THIS RECIPE
Shallots
IN THIS RECIPE
Ginger
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (1 review)

karlsmom | 11/03/2021
Fantastic salad as written though I do add tomatoes from the garden in the summer. A great accompaniment to the Poached Halibut in Hot Sour Broth.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing
Yield: 4 to 6 servings
Ingredients: 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