Mango Salad With Ginger-Raisin Vinaigrette

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Washington Post


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1/4 cup golden raisins

1 cup boiling water

1/4 cup extra-virgin olive oil

3 tablespoons malt vinegar or red wine vinegar

1 tablespoon chopped cilantro (leaves and tender stems)

1/2-inch piece peeled ginger root, coarsely chopped (1 teaspoon)

1/2 to 1 small green Thai chili pepper, stemmed, seeded and minced (1/2 to 1 teaspoon)

1/8 teaspoon salt

5 ounces (8 cups) mesclun or other mixed baby greens, washed and dried

1 large ripe mango, peeled and cut into 3/4-inch pieces

1 medium red bell pepper, stemmed, seeded and cut into thin slices

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