Oriental Green Salad

Toss this fresh vegetable salad to go with any stir-fry dish.


2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 45
Caloriesfromfat 48 %
Fat 2.4 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 5.5 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 157 mg
Calcium 0.0 mg


1 1/2 teaspoons sesame seeds
1/2 teaspoon sesame oil
2 tablespoons cider vinegar
2 teaspoons lemon juice
2 teaspoons low-sodium soy sauce
2 cups torn fresh spinach
1/2 cup shredded bok choy
1/2 cup coarsely shredded carrot
1 tablespoon shredded radish


Combine sesame seeds and sesame oil in a small saucepan. Cook, stirring constantly, over medium-low heat 1 minute or until sesame seeds are golden. Let cool completely. Stir in vinegar, lemon juice, and soy sauce; set aside.

Combine spinach and remaining ingredients. Add sesame seed mixture, and toss well.


Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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