Mixed Green Salad with Cucumber, Sesame Seeds, and Ginger-Yogurt Dressing

A vibrant and deliciously different way to use mixed greens.

• 1-1/2 Tbs. seasoned rice vinegar
• 1 Tbs. finely chopped shallot
• 2 tsp. freshly grated ginger
• 2 tsp. thinly sliced mint leaves
• Kosher salt and freshly ground black pepper
• 1/3 cup plain low-fat yogurt
• 1 Tbs. extra-virgin olive oil
• 5 oz. (5 cups) mixed baby greens
• 1 small English cucumber, peeled, halved lengthwise, and sliced crosswise into 1/8-inch-thick half-moons
• 1-1/2 Tbs. lightly toasted sesame seeds

In a small bowl, combine the vinegar, shallot, ginger, mint, 1/8 tsp. salt, and a few grinds of pepper. Stir in the yogurt and olive oil.

In a large bowl, season the greens and cucumbers with a pinch of salt and a few grinds of pepper and toss with enough dressing to lightly coat. Toss with the sesame seeds and serve.