Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 servings, 2 cups each
Total Time: 20 minutes
Prep Time: 20 minutes
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
- 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
- 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
- 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.
Per serving: 210 calories; 14 g fat (2 g saturated fat, 2g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 6 g fiber; 258 mg sodium; 479 mg potassium
Nutrtion Bonus: Vitamin C (70% daily value), Vitamin A (40% dv), Fiber (26% dv).
Exchanges: 3 vegetable, 3 fat (mono)
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- High Fiber
- Low Sat Fat
- Low Sodium
- Heart Healthy
- Diabetes Appropriate
- Seasons & Occassions
- Baby Shower
- Bridal Shower
- No Cook
- Dish Type(s)
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.