Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.

Makes 4 servings, 2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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

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: Per serving: 210 calories; 14 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 22 g carbohydrate; 3 g protein; 6 g fiber; 258 mg sodium.

Nutrition bonus: Vitamin C (70% daily value), Vitamin A (40% dv), Fiber (26% dv).

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 fat (mono)

The recipes are wonderful, but I would like to have the picture too. A recipe book without the picture is pretty plain.

Anonymous, Fort Frances, on

I thought the salad was pretty good. Didn't use the radicchio, but everything else was great. It was a tad sweet, I think next time I'll add more vinegar.

Maureen, Peculiar, MO

I didn't have mango so I used canned pear so perhaps it may have had better results.

Karen, Thunder Bay