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Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
Dressing: 1/3 cup orange juice 1 tablespoon red-wine vinegar 2 tablespoons hazelnut oil, almond oil or canola oil 1 teaspoon Dijon mustard 1/4 teaspoon salt, or to taste Freshly ground pepper to taste Salad:
To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl. To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.
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