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Mango Salad with Ginger-Raisin Vinaigrette

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35 mins
6 SERVINGS

Recipe

Nutritional Info

Nutrition Facts

Serving Size
  • Amount Per Serving
  • Calories from Fat
  • % Daily Value *
  • 11%
  • 5%
  • 0%
  • 3%
  • 11%
  • 5%
  • 12%
  • Sugars 0g
  • Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Ingredients

  • 8 cups DOLE Field Greens from three 8-ounce packages
  • 1 large ripe, firm mango, peeled and diced
  • 1 medium red bell pepper, thinly sliced

Features

Field Greens

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
  • 1/8 teaspoon salt

Directions

  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 Field 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.

Pairing Suggestions

Make Mango Salad with Ginger-Raisin Vinaigrette into a meal by topping with spicy grilled shrimp and serving with a side of steamy rice noodles drizzled with hot chile sauce (Sriracha).
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