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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.

4 Servings


¼ cup

fresh Earthbound Farm Organic Mango cubes

1 tsp

minced shallot

2 tsp

grated fresh ginger


lime (zest)

2 Tbsp

fresh lime juice

1 Tbsp

unseasoned rice vinegar

3 Tbsp

mango nectar

⅛ tsp

wasabi powder

⅛ tsp


1 tsp

Sugar (or honey)

¼ cup

olive oil

5 oz

Earthbound Farm Organic Baby Romaine (or Spring Mix, or your favorite greens)

¼ cup

chopped macadamia nuts


fresh mango slices (for garnish)

2 Tbsp

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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