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Fresh Waimanalo Mixed Salad Greens with Mango-Ginger Vinaigrette

Demonstrated by: Raymond Siu of Pah Ke’s Chinese Restaurant.
2004 Narcissus Festival - October 17, 2004.

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Ingredients:

Fresh Waimanalo Mixed Salad Greens with Mango-Ginger Vinaigrette

  • 2/3 cup fresh ripe mango pulp (about 1 mango)
  • 1/2 tablespoon fresh lime or lemon juice
  • 1/2 tablespoon fresh ginger juice
  • 2 tablespoons rice vinegar
  • 1 cup canola oil
  • 8 oz Waimanalo mixed salad greens
  • Fried wun tun strips or finely shredded carrots for garnish (optional)
  • Diced fresh mango for garnish (optional)

Directions:

  1. Place the mango pulp, lime juice, ginger juice, and vinegar into a blender or a food processor; cover and blend well.
  2. Set blender or process on low speed, remove the feeder cap and slowly add the canola oil in a steady stream.
  3. Process or blend until dressing starts to thicken.
  4. Place salad greens into a large bowl.
  5. Just before serving, pour about 6 tablespoons of dressing over salad; toss gently.
  6. Garnish with wun tun strips and diced mango.

Makes 4 servings.

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