Sesame-Miso Cucumber Salad [RECIPE]

Be Fit Basics: Sesame-Miso Cucumber Salad
Adapted from Cookinglight.com

1½ tbsp sesame seeds, roasted
2 tbsp white miso
1 tbsp rice vinegar
1 tbsp honey
1 tsp crushed red pepper
1 tbsp dark sesame oil
4 cups thinly sliced cucumber

Instructions: Combine the first 6 ingredients and whisk in 1 tbsp hot water.  Add cucumber and toss to coat.

Notes:
-Miso is typically found in the refrigerated food section, often either by the dairy or chilled salad dressings.

Yield: 5 servings

NUTRITION INFORMATION PER SERVING:
CALORIES: 100 calories
PROTEIN: 2 g
SODIUM: 260 mg
CARBOHYDRATE: 13 g
FIBER: 2 g
FAT: 5 g
SAT FAT: 1 g

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Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

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