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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 minutes
Total Time30 minutes
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.