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 minutesmins
Total Time30 minutesmins
Course: <= 30 Min to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Servings: 6servings
Author: Catherine Christiano
Ingredients
Salad
6ouncesbaby spinachabout 6 cups
1 1/2cupsradicchiosliced very thin
1mangopeeled and cut into 1/2 inch pieces, approximately 2 cups
1/4cupchopped fresh cilantro
Vinaigrette
7teaspoonslime juicefrom approximately 2 - 3 limes
1tablespoonvery finely minced shallot
1teaspoonDijon mustard
1/4teaspoontable salt
1teaspoonfinely grated lime zest
4 1/2tablespoonsextra virgin olive oil
1tablespoonhoney
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.