Monday, June 27, 2005

Mango Salad with Ginger-Raisin Vinaigrette

Ah - another mango recipe. I can't help it - there's something about mangos that calls to me. It's the exoticism and the flavor and the texture... Of course, it also has the disadvantage of being a pain in the butt to slice. Well, all great things come at a cost, and a nice, fresh mango is definitely worth the minor pain of getting it ready to eat. Of course, I also use frozen mango in yogurt and love it.

This salad came together with some beautiful colors - the mango and the red pepper looked gorgeous with the greens. The texture of the different elements worked together. Unfortunately, there just wasn't enough dressing for the number of servings that it said it served. I ate the salad for 6 days, but never felt that I got a true sense of the flavor of the dressing. If I did try it again, I would thin it out with some water to get it to cover more of the greens.

* Exported from MasterCook *

Mango Salad with Ginger-Raisin Vinaigrette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar -- or malt vinegar
1 tablespoon chopped cilantro -- finely chopped
1 teaspoon minced ginger
1 chili pepper -- thai, serrano, or small jalapeno, stemmed and finely chopped
1/8 teaspoon salt
5 ounces mixed greens -- baby
1 large mango -- peeled and diced
1 medium red bell pepper -- seeded and julienned

To prepare dressing: Put raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins into 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 the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Put mango and bell pepper in the bowl; add the reserved tablespoon of the dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.

"Eating Well February/March 2005"
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Per Serving (excluding unknown items): 118 Calories; 7g Fat (49.2% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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