Dressing:

1/3 cup orange juice
1 tablespoon red-wine vinegar 
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Salad:

10 cups baby spinach leaves (about 8 ounces)
1 1/2 cups radicchio, torn into bite-size pieces
8 small red radishes (1 bunch), sliced
1 small ripe mango, sliced
1 medium avocado, sliced

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.

Source: www.foodnetwork.com

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