Baby Spinach and Raspberry Salad Recipe

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Ingredients:

Serving

1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 tsp honey
1 tbsp chopped fresh parsley
1 tbsp tarragon
1 tbsp chives
1 tbsp 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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.36 Kcal (860 kJ)
Calories from fat	126.68 Kcal
		% Daily Value*
Total Fat	14.08g	22%
Sodium	65.23mg	3%
Potassium	539.29mg	11%
Total Carbs	16.75g	6%
Sugars	7.66g	31%
Dietary Fiber	4.75g	19%
Protein	4.66g	9%
Vitamin C	58.3mg	97%
Vitamin A	0.9mg	30%
Iron	15.5mg	86%
Calcium	95.5mg	10%

Amount Per 100 g
Calories	107.73 Kcal (451 kJ)
Calories from fat	66.45 Kcal
		% Daily Value*
Total Fat	7.38g	22%
Sodium	34.22mg	3%
Potassium	282.91mg	11%
Total Carbs	8.78g	6%
Sugars	4.02g	31%
Dietary Fiber	2.49g	19%
Protein	2.45g	9%
Vitamin C	30.6mg	97%
Vitamin A	0.5mg	30%
Iron	8.1mg	86%
Calcium	50.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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