Mesclun and Mango Salad with Ginger Carrot Dressing

Mesclun and Mango Salad with Ginger Carrot Dressing

24 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    20 m
JENNIFER HARMAN
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
Doppio Sous
33

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.

kew
14

kew

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
11

Paperlady

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 11.2 g
  • 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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Two-Bean and Mango Salad

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Mango, Carrot, and Arugula Salad