Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until toasted. Set aside.
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.
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.
Note: For Asian dressing we used S&W Vintage Lites Oriental Rice Wine Vinegar Dressing.