Spinach Salad with Radicchio and Mango

If you’re bored with the same old spinach salad, check out the August issue of Cook's Illustrated for some great ideas for perking up those baby greens.

I recommend trying the Spinach Salad with Radicchio and Mango served with Cilantro-Lime Vinaigrette. I was part of the test panel for this recipe. The goal of was to achieve a quickly assembled salad with a light, tender texture and balanced flavors. They achieved that – it’s delicious. This is one of the best spinach salads I’ve tasted. I like that there are bold flavors and a great contrast of sweet and tangy. I admit, in our house we like it with slightly less radicchio and shallot. Try it any way you want – it’s a great course for hot summer days, and nights.

Here’s the recipe I tested. Check online or in the August issue for more recipes such as Spinach Salad with Fennel and Apples.

Spinach, Radicchio, and Mango Salad with Cilantro-Lime Vinaigrette


From the Cook’s Illustrated Kitchen

Serves 6 as a first course



1 (6 ounce) bag baby spinach (about 6 cups)

1 small head radicchio (about 6 ounces), halved, cored, and sliced very thin (about 3 cups)


1 mango, peeled and cut into 1/2-inch pieces


¼ cup chopped fresh cilantro leaves


7 teaspoons juice plus 1 ½ teaspoons zest from 1 lime


1 tablespoon finely minced shallot


1 tablespoon honey


3/4 teaspoon mayonnaise


1 teaspoon Dijon mustard


1/4 teaspoon table salt


4 ½ tablespoons extra-virgin olive oil



1. Place spinach, radicchio, mango, and cilantro in large bowl. 

2. In small nonreactive bowl, combine lime juice, zest, shallot, mayonnaise, mustard, and salt. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.

3. Pour dressing over spinach mixture and toss to coat; serve immediately.

Enjoy!