From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)
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
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
1 Carbohydrate Serving
Exchanges: 3 vegetable, 3 fat (mono)