California Salad

Serves: 4
Total Calories: 372


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 salad greens
1 1/2 cups mushrooms sliced
1 (14-ounce) can artichoke hearts drained
1 avocado medium, cut in chunks
1 tomato medium, cut in small wedges
1/2 cup alfalfa sprouts
1 bunch green onion sliced


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

In a small bowl, beat 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: 372
Calories from Fat: 240

This California Salad recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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