Best 4 Mesclun And Mango Salad With Ginger Carrot Dressing Recipes

Mesclun and mango salad with ginger carrot dressing is a vibrant and refreshing salad that is perfect for any occasion. Mesclun, a mix of tender baby greens, mango, ginger, and carrots are tossed in a slightly sweet and tangy dressing. This salad is packed with flavor, color, and nutrients, making it a great addition to your healthy eating routine.

Here are our top 4 tried and tested recipes!

MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING

Mesclun and Mango Salad with Ginger Carrot Dressing image

Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist.

Provided by JENNIFER HARMAN

Categories Green Salads

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 tablespoon shredded carrot
¼ teaspoon lime juice
½ pound mixed baby greens
1 mango - peeled, seeded and diced
2 teaspoons sesame seeds

Steps:

In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 11.2 g, Fat 7.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 18.6 mg, Sugar 8.2 g

MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING

Mesclun and Mango Salad with Ginger Carrot Dressing image

Very simple to make. Great on a hot day and when you want something refreshing. The dressing adds an Asian twist.

Provided by JENNIFER HARMAN

Categories Green Salads

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 tablespoon shredded carrot
¼ teaspoon lime juice
½ pound mixed baby greens
1 mango - peeled, seeded and diced
2 teaspoons sesame seeds

Steps:

In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 11.2 g, Fat 7.8 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 18.6 mg, Sugar 8.2 g

STRAWBERRY-MANGO MESCLUN SALAD

Strawberry-Mango Mesclun Salad image

A friend brought this sweet salad to a dinner party I made sometime back. We all enjoyed it. The time is just about what it takes to wash the greens.

Provided by s-t2384

Categories Greens

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar
3/4 cup canola oil
1 teaspoon salt
1/4 cup balsamic vinegar
8 cups mixed salad greens
1/2 cup dried cranberries
1/2 lb fresh strawberries, quartered
1 mango, peeled and cubed
1/2 cup red onion, chopped
1 cup almonds, slivered and toasted

Steps:

Combine the sugar, oil, salt and vinegar in a jar with a lid. Seal and shake vigorously to mix.
In a large bowl mix salad greens, cranberries, strawberries, mango and onion.
To serve, toss with dressing and sprinkle with almonds.

Nutrition Facts : Calories 291.9, Fat 23.8, SaturatedFat 1.7, Sodium 280.3, Carbohydrate 19.3, Fiber 2.8, Sugar 15.3, Protein 3.4

NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER

Noodle Salad with Mango and Gingered Cucumber image

Categories Fruit Ginger Pasta Side Low Fat Vegetarian Quick & Easy Mango Cucumber Summer Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

For vinaigrette
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
1 garlic clove, chopped
For noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Steps:

Make vinaigrette:
Blend all vinaigrette ingredients in a blender until smooth.
Make noodles:
Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

Tips:

Choose ripe, firm mangoes for the best flavor.
If you don't have a spiralizer, you can use a vegetable peeler to create carrot ribbons.
Taste the dressing and adjust the seasonings to your liking.
Use a variety of greens for the salad, such as baby arugula, spinach, and kale.
Top the salad with nuts, seeds, or crumbled cheese for extra flavor and texture.

Conclusion:

Mesclun and mango salad with ginger carrot dressing is a refreshing and flavorful salad that is perfect for a summer meal. The combination of sweet mangoes, crunchy carrots, and tangy ginger dressing is sure to please everyone at the table. This salad is also very easy to make, so it's a great option for busy weeknights.