Spinach, Avocado & Mango Salad

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

4 servings, 2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 210 calories; 14 g fat (2 g sat, 2 g mono); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 6 g fiber; 258 mg sodium; 479 mg potassium.

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

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 fat (mono)