Recipe by JENNIFER HARMAN
"Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist."
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grated fresh ginger
mixed baby greens
mango - peeled, seeded and diced
The dressing forthis was so easy - elements I always have in my kitchen - the mango added nice color and flavor. I used spinach from a bag. still really good. added some romaine for crunch. the dressing and mango are the punch, any greens would be honored to be adorned with that mix!
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.
I personally liked this salad a lot, although I like to try new things. A guest said they preferred "regular' salad. If any modifications, I'd cut down just a little on the oil, and add chopped red onions.
Have made this recipe for two dinner parties; was a hit both times. A good bet for pot-luck dinners where you're not sure what the host is serving as a main course.
Very tasty and light!
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).
The dressing is very tasty and combines really well with the mango flavor. I also used it on other salads and sometimes minus the shredded carrots.
I love this salad, but find it very TART.....I have had to add sugar or honey to it....
* Percent Daily Values are based on a 2,000 calorie diet.
Mesclun and Mango Salad with Ginger Carrot Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 70
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