Written By Admin
Sunday, May 15, 2016
I love a good salad. They’re easy to make and if you use really great ingredients, it’s hard for you to go wrong. There are a few ways people can get lost on the path to a great salad, whether it’s a really calorie dense dressing, or some not so great toppings – I’m looking at you tortilla chips!
But trust me when I tell you that this salad is one of the best salads I’ve ever had. It has the right balance of sweet and savory and with ingredients as amazing as these, you know it has to be great for you!
What Makes This Salad Special
Here are the stars of the show. These foods are known for what they can do for your health, which is why any chance I can to use them in new and different ways, I jump at it.
There are a ton of reasons why this fruit is so good for you. It is very sweet so I wouldn’t recommend eating too much of it in a week. But a few days here and there is perfect! Mangos are filled with antioxidants that have been known to fight certain cancers, like breast, colon, and leukemia. They also boost your immune strength, eye health, and lower you cholesterol!
When a spice is in the same family as turmeric, you know it has to be good for you. Like turmeric, ginger is a powerhouse when it comes to your health. Three of my favorite reasons to include ginger in my diet is how effective it is at fighting chronic inflammation, which can lead to illness. It is also effective at fighting and protecting against cancer and Alzheimer’s.
This is an herb that is used in many different cultures and for many different dishes. Whenever you’re cooking with herbs, you’re just adding more delicious health benefits – no matter what the meal is.Cilantro is one of my favorite herbs because it can be used to help our bodies flush out harmful heavy metals from our system!
Mango Ginger Salad
Ok, now let’s get to it! Here is everything you’ll need to make this delicious and nutritious salad!
¼ cup golden raisins
1 cup boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons malt vinegar, or red-wine vinegar if you have a gluten sensitivity
1 tablespoon finely chopped fresh cilantro leaves and tender stems
1 teaspoon minced fresh ginger
1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped
⅛ teaspoon salt
8 cups mesclun, or other mixed baby salad greens (try buying whole heads of lettuce. They’re cheaper, and you can store them easily)
1 large ripe, firm mango, peeled and diced
1 medium red bell pepper, thinly sliced
To make the dressing, place raisins and boiling water in a small bowl. Let them soften for 30 minutes and then drain. Transfer the raisins to a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.
To prepare the salad, place greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.
This recipe makes 6 servings, and goes great with baked or steamed fish, or even on it’s own for a light lunch. I hope you enjoy it as much as I do! (Source)