Spinach Salad with Radicchio and Mango

Name: Spinach Salad with Radicchio and Mango
Yield: Serves 6 as a First Course
Ingredients: 1 , (6-ounce) bag baby spinach (about 6 cups); 1 small, head radicchio (about 6 ounces), halved, cored, and sliced very thin; 1 , mango, peeled and cut into 1/2-inch pieces; 1/4 cup, chopped fresh cilantro leaves; 7 teaspoons, fresh lime juice; 1 tablespoon, honey; 1 tablespoon, very finely minced shallot; 3/4 teaspoon, mayonnaise; 1 teaspoon, Dijon mustard; 1 teaspoon, finely grated lime zest; 1/4 teaspoon, table salt; 4 1/2 tablespoons, extra virgin olive oil

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Appears in Cook's Illustrated July/August 2010

While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

SERVES6 as a First Course

TIME25 minutes

WHY THIS RECIPE WORKS

For our sweet and tender spinach salad recipe, we used radicchio to break up the spinach leaves, then added fresh fruit for a bright, clean flavor and textural appeal. For our spinach salad’s dressing, we altered the oil-to-acid ratio of ou...

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