Mango Salad With Ginger-Raisin Vinaigrette Recipe

The Healthy Bite

Quick Info:

Servings
Quick MealQuick Meal
VegetarianVegetarian
Heart-HealthyHeart-Healthy
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving): 

Calories: 118, Saturated Fat: 1g, Sodium: 60mg, Dietary Fiber: 2g, Total Fat: 7g, Carbs: 14g, Cholesterol: 0mg, Protein: 1g 

Carb Choices: 1
Recipe Source: Eating Well

Prep Time: 35 mins
Total Time: 35 mins

Ingredients

  • 1/4 cup(s) raisins, golden
  • 1 cup(s) water, boiling
  • 3 tablespoon oil, olive, extra virgin
  • 2 tablespoon vinegar, malt, or red-wine vinegar
  • 1 tablespoon cilantro, fresh, finely chopped leaves and tender stems
  • 1 teaspoon ginger, minced
  • 1 pepper(s), green chile, Thai, serrano or small jalapeno chile, stemmed and finely chopped
  • 1/8 teaspoon salt
  • 5 ounce(s) lettuce, mixed greens, mesclun, or other mixed baby salad greens, (about 8 cups)
  • 1 large mango(es), ripe, firm, peeled and diced ( 1 1/2 cups)
  • 1 medium pepper(s), red, bell, seeded and cut into julienne slices (1 cup)

Preparation

1. To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; 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. 

2. To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.