Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
hazelnut oil, almond oil or canola oil
salt, or to taste
Freshly ground pepper, to taste
baby spinach leaves, (about 8 ounces)
radicchio, torn into bite-size pieces
small red radishes, (1 bunch), sliced
small ripe mango, 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.
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