Baby Greens & Fresh Mango Salad with Spicy Ginger Raisin Vinaigrette
.
Yield
6 servingsPrep
15 minCook
0 minReady
28 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the dressing: | |||
| 59 | ml |
golden raisins
|
|
| 237 | ml |
water
boiling |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
cilantro
and tender stems, freshly finely chopped |
|
| 5 | ml |
ginger
freshly minced |
|
| 1 | each |
green chili peppers
or jalapeno pepper, stemmed and finely chopped |
*
|
| 0.6 | ml |
salt
|
|
| For the salad: | |||
| 1.9 | l |
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.
