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Baby Greens with Mango & Marinated Onion

Scott Phillips

Servings: six to eight.

The marinated onions in this salad are tasty on sandwiches, so make a double batch, if you like; they’ll keep for a few days in the refrigerator and will soften a bit.


  • 1/2 cup very thinly sliced red onion (about half a small onion)
  • 1/3 cup red-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. plain seasoned rice vinegar
  • 2 Tbs. canola or grapeseed oil
  • 2 Tbs. extra-virgin olive oil
  • 8 to 10 oz. (six to eight large handfuls) baby greens or mesclun, well washed and dried
  • 2 medium-size ripe mangos, peeled, pitted, and finely diced (about 2 cups)

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 110
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 11
  • Fiber (g): 2
  • Protein (g): 1


  • In a small bowl, combine the onion and red-wine vinegar with a little salt and pepper. Set aside for at least 20 minutes or up to 90 minutes.
  • In a small bowl, combine the seasoned rice vinegar, canola or grapeseed oil, and the olive oil. Just before serving, generously season the greens with salt and pepper, whisk the dressing, and toss the greens with just enough of the dressing to lightly coat. Divide the salad among six or eight large salad plates. Drain the onion. Arrange the onions and mangos over the greens. Serve immediately.


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Reviews (2 reviews)

  • User avater
    mgssts63 | 11/27/2014

    Nice, easy salad. I had to soak the red onion a lot longer than they suggest.

  • Laroovia | 05/29/2010

    The salad is OK, but the marinated onions are really something. I added them to a ham salad sandwich and was amazed. The strength of the onion is reduced but none of the flavor. You get a mild crunch, virtually no onion breath. I'll be using the marinated onions with all sorts of things.

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