Baby Greens and Fresh Mango Salad with Spicy Ginger Raisin Vinaigrette

• 1/4 cup golden raisins
• 1 cup water boiling
• 3 tablespoons olive oil, extra-virgin
• 2 tablespoons red wine vinegar
• 1 tablespoon cilantro and tender stems, freshly finely chopped
• 1 teaspoon ginger freshly minced
• 1 each green chili peppers or jalapeno pepper, stemmed and finely chopped
• 18 teaspoon salt
• 8 cups mixed salad greens baby greens
• 1 large mangos ripe and firm, peeled and diced
• 1 medium sweet red bell peppers thinly sliced

1. For the dressing:
2. Put raisins and boiling water in a small bowl.
3. Let soften for 30 minutes.
4. Drain and transfer the raisins to a blender.
5. Add oil, vinegar, cilantro, ginger, chile and salt.
6. Puree, scraping the sides as needed, until smooth.
7. Set aside 1 tablespoon of the dressing.
8. For the salad:
9. Toss greens in a large bowl with the remaining dressing until evenly coated.
10. Divide among 6 plates.
11. Toss mango and red bell pepper in the bowl with the reserved tablespoon of dressing.
12. Spoon the mango mixture on top of the greens.
13. Serve.

golden raisins, water boiling, olive oil, red wine vinegar, cilantro, ginger freshly, green chili peppers, salt, mixed salad greens baby greens, firm, sweet red bell peppers

Taken from recipeland.com/recipe/v/baby-greens-fresh-mango-salad-s-50995 (may not work)