Baby Spinach and Raspberry Salad |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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A beautiful, colorful and delicious salad! Ingredients:
1/4 cup sunflower seeds |
1/4 cup white balsamic vinegar |
1 teaspoon honey |
1 tablespoon chopped fresh parsley |
1 tablespoon tarragon |
1 tablespoon chives |
1 tablespoon basil |
1 garlic clove, minced |
1/2 small shallot, minced |
1/4 cup canola oil |
8 cups baby spinach |
1 cup fresh raspberry |
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 |
salt |
pepper |
Directions:
1. Heat oven to 350°F
2. Toast sunflower seeds on a cookie sheet for 4 minutes.
3. Whisk together vinegar, honey, herbs, garlic, and shallot.
4. Slowly whisk in oil.
5. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette.
6. Season with salt and pepper.
7. Toss with sunflower seeds and remaining ingredients and serve.
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