Mango Salad With Ginger-Raisin Vinaigrette 6.000

Julia Ewan - The Washington Post

May 1, 2009

Florida mangoes are in season. Paired here with a sweet-tart dressing, they make a nice addition to a green salad (and offer a healthful serving of beta carotene).

Make Ahead: The raisins need to soak in the hot water for 30 minutes. The dressing can be refrigerated in a tightly covered container for up to 1 week.

Servings: 6
  • For the dressing
  • 1/4 cup golden raisins
  • 1 cup boiling water
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons malt vinegar or red wine vinegar
  • 1 tablespoon chopped cilantro (leaves and tender stems)
  • 1/2-inch piece peeled ginger root, coarsely chopped (1 teaspoon)
  • 1/2 to 1 small green thai chili pepper, stemmed, seeded and minced (1/2 to 1 teaspoon)
  • 1/8 teaspoon salt
  • For the salad
  • 5 ounces (8 cups) mesclun or other mixed baby greens, washed and dried
  • 1 large ripe mango, peeled and cut into 3/4-inch pieces
  • 1 medium red bell pepper, stemmed, seeded and cut into thin slices


For the dressing: Place the raisins in a small bowl and pour the boiling water over them; soak for 30 minutes.

Drain the raisins and place them in a blender; discard the soaking water. Add the oil, vinegar, cilantro, ginger, chili pepper to taste and the salt. Puree to form an almost smooth, emulsified dressing; reserve 1 tablespoon.

For the salad: When ready to serve, toss the greens in a large bowl with the remaining dressing. Divide among individual plates.

Combine the mango and bell pepper in the bowl that was used to toss the greens; add the reserved tablespoon of dressing and toss to coat. Top the salad portions with the dressed mango-bell pepper mixture. Serve immediately.

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Recipe Source

Adapted from "Eating Well in Season," by Jessie Price and the editors of Eating Well magazine (Countryman Press, 2009).

Tested by Mary Pat Flaherty.

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