“Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist.” - by JENNIFER HARMAN
Ingredients
Adjust Servings
Original recipe yields 4 servings
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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 113 cal
- 6%
- Fat
- 7.8 g
- 12%
- Carbs
- 11.2 g
- 4%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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 s..." See moreugar 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
"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 o..." See morenions."
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 dre..." See moressing and mango are the punch, any greens would be honored to be adorned with that mix!"
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