5 ounces arugula
1 ripe mango, sliced
1 ripe avocado, sliced
1 red onion, cut into rings
2 tablespoons toasted pine nuts
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1/2 cup orange juice
Finely grated rind of 1 orange
1 pinch cayenne pepper
1. Place arugula on 4 plates. Alternate slices of mango and avocado on top. Place onion rings on fruit and top with pine nuts.
2. Place vinegar, olive oil, juice, zest and pepper in jar with a lid. Shake until emulsified. Pour dressing over salad.
Submitted by Renee Walden, Sharpsburg, Ga.
Nutritional facts per serving: 278 calories, 22g fat, 6mg cholesterol, 3g protein, 20g carbohydrates, 4g fiber, 16mg sodium