Greens & Mango Salad with Ginger-Raisin Vinaigrette

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The combination of golden raisins, malt vinegar, fresh ginger and chile yields a complex dressing for an otherwise simple green salad.

By Raghavan Iyer
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Sylvia Geiger, M.S., RD
Reviewed by Dietitian Sylvia Geiger, M.S., RD

As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves.

EatingWell's Editorial Guidelines
Mango Salad with Ginger-Raisin Vinaigrette
Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:
35 mins
Total Time:
35 mins
Servings:
6
Nutrition Profile:
Low-Carb Diabetes-Friendly Dairy-Free Healthy Immunity Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • ¼ cup golden raisins

  • 1 cup boiling water

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons malt vinegar, or red-wine vinegar

  • 1 tablespoon finely chopped fresh cilantro

  • 1 teaspoon minced fresh peeled ginger

  • 1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped

  • ⅛ teaspoon salt

  • 1 5-ounce package mesclun or other mixed baby salad greens (8 cups)

  • 1 large ripe, firm mango, peeled and sliced

  • 1 medium red bell pepper, thinly sliced

Directions

  1. Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins to a mini food processor. Add oil, vinegar, cilantro, ginger, chile and salt. Process, scraping the sides as needed, until smooth.

  2. Toss greens with the dressing in a large bowl. Top with mango and bell pepper before serving.

Originally appeared: EatingWell Magazine, February/March 2005; April 2022

Nutrition Facts (per serving)

115 Calories
7g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 115
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 10g
Protein 1g 2%
Total Fat 7g 9%
Saturated Fat 1g 5%
Vitamin A 1590IU 32%
Vitamin C 39mg 43%
Folate 53mcg 13%
Sodium 58mg 3%
Calcium 23mg 2%
Iron 1mg 6%
Magnesium 15mg 4%
Potassium 227mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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