Ingredients

• 1/4 cup golden raisins
• 1 cup boiling water
• 3 tablespoon extra-virgin olive oil
• 2 tablespoon malt vinegar, or red-wine vinegar
• 1 tablespoon finely chopped fresh cilantro leaves and tender st
• 1 teaspoon minced fresh ginger
• 1 fresh green Thai, serrano or small jalapeño chile, stemmed and finely chopped (see Note)
• 1/8 teaspoon salt
• 8 cups mesclun, or other mixed baby salad greens (5 ounces)
• 1 large ripe, firm mango, peeled and diced (see Note)
• 1 medium red bell pepper, thinly sliced

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Cooking Directions

Step 1

To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. 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.

Step 2

To prepare 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.