Baby Spinach and Raspberry Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup sunflower seeds
- 1 tsp honey
- 1/4 cup canola oil
- 8 cups baby spinach
- 1 clove garlic, minced
- 1 cup fresh raspberries
- 1/4 cup white balsamic vinegar
- 1 tbsp each chopped fresh parsley, tarragon, chives and basil
- 1/2 small shallot, minced
- 2 oranges, peeled, membranes removed, segmented
- 1 red bell pepper, cored, seeded and cut into 2-inch strips
- 1 medium carrot, peeled and coarsely grated
Preparation Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve. Nutritional analysis per serving 121 calories, 6 g fat (0.6 g saturated fat), 15 g carbohydrates, 4.7 g protein, 11.5 g fiber Nutritional analysis provided by Self
Preparation Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve. Nutritional analysis per serving 121 calories, 6 g fat (0.6 g saturated fat), 15 g carbohydrates, 4.7 g protein, 11.5 g fiber Nutritional analysis provided by Self
