[Dressing makes enough for 2 salads, refrigerate for future use.]
Dressing: In small bowl, whisk together vinegar, mint, honey, poppy seeds, salt and pepper; gradually whisk in oil. [If using dried mint, let stand for 1 hour.]
Refrigerate half of the dressing in covered jar for up to 1 week.
In salad bowl, toss greens with remaining dressing to coat evenly. Scatter carrot over top; sprinkle with sesame seeds.
Per serving: about 150 calories, 2 g protein, 13 g fat, 7 g carbohydrate
Source: Canadian Living magazine, Feb 95 Presented in article by Donna Paris "Easy Recipes: It's a Honey of a Country"