Mesclun and Mango Salad with Ginger Carrot Dressing

Mesclun and Mango Salad with Ginger Carrot Dressing

24
JENNIFER HARMAN 0

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

Ingredients 20 m {{adjustedServings}} servings 113 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
  2. In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.
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Reviews 24

  1. 28 Ratings

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Aaron Geiger
2/28/2007

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.

kew
12/7/2005

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.

Paperlady
4/1/2005

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!