- 3/4 10-ounce package ready-to-use fresh spinach leaves
- 2 large heads Belgian endive, cut into 1/2-inch-wide slices
- 1 bunch radishes, trimmed, thinly sliced
- 2 tablespoons balsamic vinegar or red wine vinegar
- 6 tablespoons olive oil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons grated orange peel
- 2 oranges, peel and white pith removed, sliced into rounds, slices halved
- 2 avocados, peeled, pitted, sliced
- Combine spinach leaves, endive and radishes in large bowl. Place vinegar in small bowl. Gradually mix in oil. Add sugar and orange peel. Season to taste with salt and pepper. Pour dressing over salad and toss.
- Mound salad on large platter. Top with orange and avocados slices.