Mesclun and Mango Salad with Ginger Carrot Dressing

SUBMITTED BY: JENNIFER HARMAN PHOTO BY: LynnInHK

"Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 tablespoon shredded carrot
1/4 teaspoon lime juice
1/2 pound mixed baby greens
1 mango - peeled, seeded and diced
2 teaspoons sesame seeds

READ REVIEWS (19)

DIRECTIONS

In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 29, 2003 by KERI KENNELLY

Very tasty. When I made the dressing I was worried there wouldn't be enough, but it was fine. I used a bag of spinach instead of hunting around for specialty stuff. The mango and ginger was an interesting and refreshing combo. Our guests went back for seconds! I served it with chicken sate (satay).

7 users found this review helpful

Reviewed on Aug. 29, 2002 by JENJEN3

Very tasty and light!

6 users found this review helpful

Reviewed on Feb. 28, 2007 by Doppio Sous

Although this is an attractive, quality salad, I must stress that the sesame oil DOMINATES the entire salad and meal if you don't cut it at least by half (in my opinion). I also added a dash of fine sugar to the rice vinegar in order to boost the fruit's power while tempering the sesame oil. I tried serving this with arugula, as well as the mesclun mix, and both fared equally well with about 40-50 guests.

5 users found this review helpful

MORE MEMBER REVIEWS