Shrimp, Mango, and Avocado Salad

8 cups fresh spinach leaves
8 oz. cooked shrimp
2 cups chopped mango (about 2 mangoes)
1 cup cubed avocado (about 1 small avocado)
1/3 cup seasoned rice vinegar
2 Tbsp. lime juice
1 packet Splenda
1/8 tsp. cayenne pepper

Combine vinegar, lime juice, sweetener, and pepper. Mix well. In large serving bowl combine all remaining ingredients. Pour dressing over salad and toss until all ingredients are coated. 5 servings, 3 W.W. points per 2-cup serving.