Serves: 4
Total Calories: 355

1/4 cup sesame seeds
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
1 clove garlic minced
1 teaspoon Dijon style mustard
1/2 teaspoon sugar
1/4 teaspoon black pepper
4 cups lightly packed torn mixed salad greens
1 1/2 cups mushrooms sliced
1 (14-ounce) can artichoke hearts drained and cut if large
1 avocado medium, cut in chunks
1 tomato medium, cut in small wedges
1/2 to 1 cup alfalfa sprouts
1/4 cup green onion sliced

In a small skillet over medium-high heat, stir sesame seeds for 3 to 4 minutes or until golden brown set aside.

In a small bowl, mix oil, vinegar, soy sauce, garlic, mustard, sugar and pepper until well blended. Stir in toasted seeds. Cover and set aside at least 30 minutes to develop flavor.

In a large salad bowl, place greens, mushrooms, artichoke hearts, avocado, tomato, sprouts and green onions toss lightly. Stir dressing and serve separately.

Nutritional Facts:

Serves: 4
Total Calories: 355
Calories from Fat: 240

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise