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.
Recipe Ingredients:
Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar, or red-wine vinegar
1 tablespoon finely chopped fresh cilantro leaves and tender stems
1 teaspoon minced fresh ginger
1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped (see Note)
1/8 teaspoon salt
Salad
8 cups mesclun, or other mixed baby salad greens (5 ounces)
1 large ripe, firm mango, peeled and diced (see Note)
1 medium red bell pepper, thinly sliced
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.
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.
Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. The compound that makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go.
To peel and dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside.
2. Set the fruit upright on a work surface and remove the skin with a sharp knife.
3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape.
Recipe Nutrition:
Per serving: 117 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 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 Servings
Exchanges: 1 fruit, 1 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
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.
Yield: 6 servings
Total Time: 35 minutes
Preparation Time: 35 minutes
Recipe Ingredients:
Dressing
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar, or red-wine vinegar
1 tablespoon finely chopped fresh cilantro leaves and tender stems
1 teaspoon minced fresh ginger
1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped (see Note)
1/8 teaspoon salt
Salad
8 cups mesclun, or other mixed baby salad greens (5 ounces)
1 large ripe, firm mango, peeled and diced (see Note)
1 medium red bell pepper, thinly sliced
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.
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.
Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. The compound that makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go.
To peel and dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside.
2. Set the fruit upright on a work surface and remove the skin with a sharp knife.
3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape.
Recipe Nutrition:
Per serving: 117 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 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 Servings
Exchanges: 1 fruit, 1 1/2 fat
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.