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Spinach, Avocado & Mango Salad

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, 2 cups each
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
For Dressing:
1/3 cup  orange juice
1 tablespoon  red-wine vinegar
2 tablespoons  hazelnut oil, almond oil or canola oil
1 teaspoon  Dijon mustard
1/4 teaspoon  salt, or to taste
Freshly ground pepper to taste
For Salad:
10 cups  baby spinach leaves (about 8 ounces)
1 1/2 cups  radicchio, torn into bite-size pieces
8-12   small red radishes (1 bunch), sliced
1   small ripe mango, sliced
1   medium avocado, sliced
Spinach, Avocado & Mango Salad Recipe at
To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Avocado Appetizers
Nutrition Facts per Serving
Yield:   4 servings, 2 cups each
Calories: 210
Fat, Saturated: 2g
Fiber: 6g
Carbohydrates, Total: 10g
Sodium: 258mg
% Cal. from Fat: 60%
Fat. Total: 14g
Protein: 3g
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