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.
tip
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.
