Mixed Green Salad with Mango-Ginger Vinaigrette


Any assortment of greens works beautifully with this unusual dressing, but we especially like tender leaves like our Organic Baby Romaine or Organic Spring Mix for their texture and flavor.


1/4 cup fresh Earthbound Farm Organic Mango cubes
1 teaspoon minced shallot
2 teaspoons grated fresh ginger
1 lime (zest)
2 tablespoons fresh lime juice
1 tablespoon unseasoned rice vinegar
3 tablespoons mango nectar
1/8 teaspoon wasabi powder
1/8 teaspoon salt
1 teaspoon Sugar (or honey)
1/4 cup olive oil
5 ounces Earthbound Farm Organic Baby Romaine (or Spring Mix, or your favorite greens)
1/4 cup chopped macadamia nuts
8 fresh mango slices (for garnish)
2 tablespoons finely minced crystallized ginger


Combine all dressing ingredients except the oil in blender and purée until smooth. With the machine running, add oil in a slow stream.

Place the salad greens in a large bowl and add the vinaigrette, tossing to coat the leaves.

Divide the greens between chilled salad plates and garnish with macadamia nuts, mango slices and a sprinkling of crystallized ginger, if desired.

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