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Cucumber Asian Greens

Photo: William Dickey; Styling: Mary Lyn Hill
Yield 4 servings


  • 1/4 cup sesame seeds
  • 4 large cucumbers
  • 4 cups mixed salad greens
  • 1/2 cup Asian dressing
  • 20 enoki mushrooms

How to Make It

  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.