Serves: 4
Total Calories: 335
1. In a skillet over medium-high heat, stir sesame seeds for 3 to 4 minutes or until golden brown set aside.
2. In a small bowl, beat oil, vinegar, soy sauce, garlic, mustard, splenda and pepper until well blended. Stir in toasted seeds. Cover and set aside at least 30 minutes to develop flavor.
3. In a large salad bowl, place greens, mushrooms, artichoke hearts, avocado, tomato, sprouts and green onions toss lightly. Stir dressing and serve separately.
This California Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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