Spinach, Avocado, and Orange Salad

START TO FINISH: 25 minutes MAKES 4 servings

1 6-ounce package fresh baby spinach or 8 cups fresh baby spinach and/or torn mixed salad greens

1 cup fresh raspberries or quartered strawberries

2 oranges or 3 tangerines, peeled, sectioned, and cut into bite-size pieces

2 ripe avocados, halved, seeded, peeled, and sliced

1⁄4 cup raspberry vinegar

1⁄4 cup olive oil

1 teaspoon Dijon-style mustard

2 teaspoons sugar or honey

Freshly ground black pepper (optional)

1 On a large serving platter or individual salad plates place spinach. Arrange raspberries, orange pieces, and avocado slices over spinach.

2 For dressing, in a screw-top jar combine raspberry vinegar, olive oil, mustard, and sugar. Cover and shake well. Drizzle dressing over the spinach mixture. If desired, sprinkle with pepper.

PER SERVING: 303 cal., 27 g total fat (3 g sat. fat), 0 mg chol., 71 mg sodium, 17 g carb., 9 g fiber, 3 g pro.


Dried fruits, such as dried cranberries and raisins, are delicious in salads. Because they contribute sugar and calories, use them by the tablespoon as you would a seasoning. Or use fresh fruit instead.