Tossed Greens with Sesame and Oranges

Whip up this quick-fix salad for an elegant dinner party or just an everyday lunch. Either way, there will be requests for seconds!

Wait, there's more! Read the blog post about this recipe.

Tossed Greens with Sesame and Oranges

BettyCrockerRecipe by BettyCrocker

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10 minutes

25 minutes

6 servings (about 1 cup each)

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Nutrition Info

  • 1 Serving
  • 95
  • 2g
    (Saturated Fat 0g)
  • 0mg
  • 10mg
  • 18g
    (Dietary Fiber 2g)
  • 3g
  • Percent Daily Value*
  • 6%
  • 34%
  • 2%
  • 4%
  • Exchanges
  • 1
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • How-To

    To toast sesame seed, cook in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

  • Substitution

    If you have only plain rice vinegar in your cupboard, you can “season” it with a pinch of sugar and salt and use it in place of the seasoned rice vinegar listed here.

Ingredients

  • 1  can (11 oz) mandarin orange segments
  • 3  tablespoons seasoned rice vinegar
  • 1  tablespoon honey
  • 1  teaspoon sesame oil
  • 1/8  teaspoon ground cinnamon
  • 5  cups bite-size pieces lettuce
  • 1  cup sliced fresh mushrooms (3 oz)
  • 1  cup canned bean sprouts, rinsed and drained
  • 1/3  cup sliced red onion
  • 2  teaspoons sesame seed, toasted

Directions

  1. 1Drain orange segments, reserving 2 tablespoons liquid for dressing. Place orange segments in shallow glass or plastic dish. In tightly covered container, shake orange liquid, vinegar, honey, oil and cinnamon until well blended. Pour over oranges. Cover and refrigerate at least 15 minutes.
  2. 2In large bowl, toss lettuce, mushrooms, bean sprouts and onion. Spoon oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed.

Categories: Course, Salads, Tossed Salads, Side Dishes, Tossed Salads, Vegetables, Cuisine, Asian, Healthy, Ingredient, Vegetables, Spinach & Greens

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