Mango Salad with Ginger-Raisin Vinaigrette

Mango Salad with Ginger-Raisin Vinaigrette

In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt vinegar, which adds great complexity to an otherwise basic mixed green salad.

From EatingWell: February/March 2005
Yield: 6 servings
Active Time: 35 minutes
Total Time: 35 minutes



  1. 1/4 cup golden raisins
  2. 1 cup boiling water
  3. 3 tablespoons extra-virgin olive oil
  4. 2 tablespoons malt vinegar, or red-wine vinegar
  5. 1 tablespoon finely chopped fresh cilantro leaves and tender stems
  6. 1 teaspoon minced fresh ginger
  7. 1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped (see Note)
  8. 1/8 teaspoon salt


  1. 8 cups mesclun, or other mixed baby salad greens (5 ounces)
  2. 1 large ripe, firm mango, peeled and diced (see Note)
  3. 1 medium red bell pepper, thinly sliced


  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 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.

Tips & Notes


Nutrition Per Serving: 117 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 58 mg sodium; 222 mg potassium.

Nutrition Bonus: Vitamin C (76% daily value), Vitamin A (30% dv)

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 1/2 fat