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Oriental Sesame & Veggie Salad


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

Instructor: Staci Joers

Website: www.cookingwithclass.us

Email: Staci@cookingwithclass.us


2 tablespoons Dijon mustard

2 tablespoons soy sauce

12 cup rice vinegar

1 cup canola oil

2 tablespoons sesame oil

2 cloves garlic — minced

Pinch of ground ginger

2 teaspoons sugar

Salt and pepper — to taste

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.

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

Great with grilled salmon.

Nutritional information per serving:
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; 12 Vegetable; 3 Fat; 0 Other Carbohydrates.

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