Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Southern Living March 1998

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William Dickey; Styling: Mary Lyn Hill

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a small skillet over medium-high heat until hot; add sesame seeds, and cook, stirring constantly, 3 minutes or until toasted. Set aside.

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  • 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.

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