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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup sesame seeds |
4 large cucumbers |
4 cups mixed salad greens |
1/2 cup asian dressing |
20 enoki mushrooms |
Directions:
1. Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until toasted. Set aside.
2. Cut ends from cucumbers. Peel cucumbers with a stripper, leaving alternating strips of green and white. Cut each cucumber into 1 1/2-inch, 2-inch, and 3-inch pieces. Cut 1 end of each piece diagonally. Hollow out cucumbers with a sharp knife or melon baller, leaving 1/4-inch-thick shells.
3. Toss mixed salad greens with Asian dressing. Arrange various-size cucumber pieces vertically among salad greens on 4 individual plates. Fill cucumber shells with greens. Sprinkle with sesame seeds, and insert enoki mushrooms.
4. Note: For Asian dressing we used S&W Vintage Lites Oriental Rice Wine Vinegar Dressing.
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