Baby Greens & Fresh Mango Salad with Spicy Ginger Raisin Vinaigrette

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.