Baby Greens and Fresh Mango Salad with Spicy Ginger Raisin Vinaigrette
. 40
40
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 |
* |
| ⅛ | 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.
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?
