Don't miss another issue…      Subscribe

Baby Greens and Fresh Mango Salad with Spicy Ginger Raisin Vinaigrette

 

.
22

Yield

6

servings

Prep

15

min

Cook

0

min

Ready

28

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

For the dressing:
¼ cup golden raisins
1 cup water
boiling
3 tablespoons olive oil, extra-virgin
2 tablespoons red wine vinegar
1 tablespoon cilantro
and tender stems, freshly finely chopped
*
1 teaspoon ginger
freshly minced
*
1 each green chili peppers
or jalapeno pepper, stemmed and finely chopped
*
teaspoon salt
*
For the salad:
8 cups mixed salad greens
baby greens
*
1 large mangos
ripe and firm, peeled and diced
1 medium sweet red bell peppers
thinly sliced

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 10358% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 18% Vitamin C 59%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed