Spinach, Avocado & Mango Salad - 22g Carbs, 6g Fiber
From: Eating Well Magazine
Yield: 4 servings, 2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
Ease of preparation: Easy
Reader Jennifer Sanders contributed this salad, which offers a wealth
of color and texture, as well as antioxidants.
Dressing
1/3 cup orange juice
1 Tbsp red-wine vinegar
2 Tbsp hazelnut oil, almond oil or canola oil
1 tsp Dijon mustard
1/4 tsp salt, or to taste
Freshly ground pepper to taste
Salad
10 cups baby spinach leaves (about 8 oz)
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.
Per serving:
210 Calories, 14g Fat (2g Sat, 10g mono), 0mg Cholesterol, 22g Carbs,
3g Protein, 6g Fiber, 258mg Sodium
Nutrition bonus:
Vitamin C (70% daily value), Vitamin A (40% dv), Fiber (26% dv).
1 Carbohydrate Serving