Baby Greens & Fresh Mango Salad with Spicy Ginger Raisin Vinaigrette
Submitted by happyzhangbo
Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
28 minThis salad is sunshine on a plate.
Tender baby greens get dressed in a vinaigrette you won’t soon forget: golden raisins softened in boiling water, then blended smooth with extra-virgin olive oil, red wine vinegar, fresh ginger, cilantro, and a chopped green chile for a slow, creeping heat.
On top, ripe mango and thinly sliced red bell pepper bring color and a juicy sweetness that plays off the spicy, tangy dressing.
It’s light, vibrant, and the kind of salad that steals the spotlight from whatever main course you had planned.
Chef Tips
- Soak the raisins for the full 30 minutes. Under-soaked raisins won’t blend smooth and leave chunky bits in the dressing.
- Use a ripe but firm mango so the cubes hold their shape when tossed. Overripe mango turns to mush on contact.
- Reserve one tablespoon of dressing for the mango-pepper topping as directed. Dressing these separately keeps the fruit bright and distinct on top of the greens.
- Add the chile gradually and taste as you go. The heat level varies wildly between individual peppers.
Ingredients
Directions
For the dressing:
Put raisins and boiling water in a small bowl.
Let soften for 30 minutes.
Drain and transfer the raisins to a blender.
Add oil, vinegar, cilantro, ginger, chile and salt.
Puree, scraping the sides as needed, until smooth.
Set aside 1 tablespoon of the dressing.
For the salad:
Toss greens in a large bowl with the remaining dressing until evenly coated.
Divide among 6 plates.
Toss mango and red bell pepper in the bowl with the reserved tablespoon of dressing.
Spoon the mango mixture on top of the greens.
Serve.
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