Oriental Sesame & Veggie Salad

Learn to cook; Relish your life!

Instructor: Staci Joers
Website: www.cookingwithclass.us
Email: Staci@cookingwithclass.us

Serving Size: 4 large salads (dressing will make enough for 16 salads)

Dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • cup rice vinegar
  • 1 cup canola oil
  • 2 tablespoons sesame oil
  • 2 cloves garlic -- minced
  • Pinch ground ginger
  • 2 teaspoons sugar
  • Salt and pepper -- to taste

Salad:

  • 2 carrots -- julienned
  • 2 ribs celery -- finely diced
  • 1 cucumber -- peeled, seeded and sliced
  • 1 red pepper -- julienned
  • 1 cup broccoli florets -- blanched
  • 4 cups mixed greens
  • 2 tablespoons toasted sesame seeds

In a bowl, combine Dijon, soy, vinegar, oils, garlic, ginger, sugar, salt and pepper. Whisk vigorously to combine.

In a large bowl, toss together the carrots, celery, cucumber, red pepper, broccoli and mixed greens.

Whisk the dressing to recombine. Pour just enough dressing over salad to coat. Toss well and sprinkle on the sesame seeds.

If desired, top the salad with sliced green onions and chow mein noodles for garnish. Strawberries and mandarin oranges are also nice additions to this salad.

Per Serving of Dressing (dressing makes enough for 16 servings approx. 2 T. each): 161 Calories; 16g Fat (85.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Serving Ideas: Instead of mixed greens, use cooked lo mein noodles.

Great with grilled salmon.