Spinach, Avocado & Mango Salad
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, 2 cups each
Ingredients
-
1/3 cup orange juice
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1 tablespoon red-wine vinegar
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2 tablespoons hazelnut oil, almond oil or canola oil
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1 teaspoon Dijon mustard
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1/4 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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10 cups baby spinach leaves, (about 8 ounces)
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1 1/2 cups radicchio, torn into bite-size pieces
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8-12 small red radishes, (1 bunch), sliced
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1 small ripe mango, sliced
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1 medium avocado, sliced
Directions
1.
To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
2.
To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.
Nutrition information
Calories 210, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Sodium 258 mg, Carbohydrate 10 g, Fiber 6 g, Protein 3 g, Potassium 479 mg. Daily Values: Vitamin A 40%, Vitamin C 70%. Exchanges: Vegetable 3,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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