Green Salad Scented with Sesame Oil
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Although Jefferson entertained lavishly, he ate simply on his own. He especially enjoyed salads made with the fresh herbs and lettuces grown at Monticello. When he failed at cultivating olives, he turned to sesame plants and pressed the seeds for oil to dress his salads.
Yield: 6 servings (serving size: 2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 65
- Calories from fat: 35%
- Fat: 2.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.1g
- Protein: 2.2g
- Carbohydrate: 10.1g
- Fiber: 3.9g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 138mg
- Calcium: 61mg
Ingredients
- 8 cups salad greens
- 4 cups mâche
- 2 cups thinly sliced Belgian endive (about 2 heads)
- 1 cup orange sections
- 1 cup thinly sliced radishes
- 1/4 cup thinly sliced green onions
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh orange juice
- 1 tablespoon light-colored sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Preparation
- Combine first 6 ingredients in a large bowl. Combine vinegar, juice, oil, salt, and pepper in a small bowl; stir with a whisk. Pour over salad, tossing gently to coat. Serve immediately.
Green Salad Scented with Sesame Oil Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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