Name: Spinach Salad with Radicchio, Mango and Lime - Dijon Vinaigrette
Prep time: 30 min
Total time: 30 min
Ingredients: 6 ounces baby spinach (about 6 cups); 1 1/2 cups radicchio (sliced very thin); 1 mango (peeled and cut into 1/2 inch pieces, approximately 2 cups); 1/4 cup chopped fresh cilantro; 7 teaspoons lime juice (from approximately 2 - 3 limes); 1 tablespoon very finely minced shallot; 1 teaspoon Dijon mustard; 1/4 teaspoon table salt; 1 teaspoon finely grated lime zest; 4 1/2 tablespoons extra virgin olive oil; 1 tablespoon honey

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Spinach Salad with Radicchio, Mango and Lime - Dijon Vinaigrette

A nice combination of contrasting flavors.

Based on a recipe from Cook's Illustrated, July & August 2010.

Prep Time30

Total Time30

Course: <= 30 Min to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian

Servings: 6 servings

Author: Catherine Christiano

Ingredients

Salad

6 ounces baby spinach about 6 cups
1 1/2 cups radicchio sliced very thin
1 mango peeled and cut into 1/2 inch pieces, approximately 2 cups
1/4 cup chopped fresh cilantro

Vinaigrette

7 teaspoons lime juice from approximately 2 - 3 limes
1 tablespoon very finely minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon table salt
1 teaspoon finely grated lime zest
4 1/2 tablespoons extra virgin olive oil
1 tablespoon honey

Instructions

Place spinach, radicchio, mango and cilantro in a large bowl.
Add all vinaigrette ingredients to blender. Blend until it doesn't separate quickly.
Pour dressing over salad; toss to coat. Serve immediately.

Notes

Pairs well with grilled fish or chicken, black bean corn salad, and black bean soup.

A time saving tip is to use defrosted frozen mango. Dole sells cubed frozen mango in 1 cup individual packages.