Salad Greens With Mango Basil Vinaigrette Recipes

MANGO SALAD

Mango Salad image

Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.

Provided by Jennifer

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

Steps:

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

MIXED GREENS WITH MANGO VINAIGRETTE

Mixed Greens with Mango Vinaigrette image

This sweet and spicy salad makes the perfect weeknight appetizer.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 ripe mango
1/2 cup freshly squeezed lemon juice, 2 lemons
3 tablespoons olive oil
1/4 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
4 ounces Boston lettuce, 1 small head
4 ounces frisee
1 Kirby cucumber, thinly sliced into rounds

Steps:

Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

VINAIGRETTE FOR GREEN SALAD

Vinaigrette For Green Salad image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

GREEN SALAD WITH TANGY BASIL VINAIGRETTE

Green Salad with Tangy Basil Vinaigrette image

A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons white wine vinegar
4-1/2 teaspoons minced fresh basil
4-1/2 teaspoons olive oil
1-1/2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens
1 cup cherry tomatoes, halved
2 tablespoons shredded Parmesan cheese

Steps:

In a small bowl, whisk the first 6 ingredients until blended. In a large bowl, combine salad greens and tomatoes. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 89 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 214mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GREENS WITH BALSAMIC VINAIGRETTE

Greens with Balsamic Vinaigrette image

Even when there are just two at the table, Sandy Hunt, Racine, Wisconsin, sees to it that her salads are well-dressed for dinner. "I keep a bottle of this light dressing in the fridge," she says.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2/3 cup.

Number Of Ingredients 7

Ingredients

1 tablespoon Dijon mustard
1/4 cup water
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon minced fresh basil
1/2 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.

Nutrition Facts : Calories 49 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SALAD GREENS WITH MANGO-BASIL VINAIGRETTE

Salad Greens With Mango-Basil Vinaigrette image

Make and share this Salad Greens With Mango-Basil Vinaigrette recipe from Food.com.

Provided by Roberts44

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (24 ounce) jar refrigerated mangoes, slices drained
1/4 cup light red wine vinaigrette
2 teaspoons fresh basil
1 teaspoon of fresh mint
1/8-1/4 teaspoon crushed red pepper flakes
5 ounces torn mixed salad greens
1 ounce parmesan cheese, finely shredded (1/4 cup)

Steps:

For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.

Nutrition Facts : Calories 132, Fat 2.1, SaturatedFat 1, Cholesterol 4.2, Sodium 74.3, Carbohydrate 28, Fiber 3, Sugar 25.4, Protein 3.4

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Mango-Avocado Salad With Lime Vinaigrette image

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

Provided by Kay Chun

Categories lunch, weeknight, salads and dressings, appetizer, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup minced shallot
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon minced garlic
Kosher salt and black pepper
1/2 cup chopped cilantro leaves and tender stems
1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2 ripe mangoes, sliced or cubed
8 ounces snap peas, trimmed and thinly sliced on the diagonal
2 ripe avocados, sliced or cubed

Steps:

In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

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