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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a very good, easy, and healthy salad recipe. I serve mine with grilled chicken or sauteed shrimp as a main dish, or it makes a wonderful side salad. Ingredients:
1/4 cup white balsamic vinegar |
1 teaspoon honey |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh dill, chopped |
1 tablespoon fresh tarragon, chopped |
1 tablespoon fresh chives, chopped |
1 garlic clove, minced |
1 small shallot, minced |
1/4 cup olive oil |
8 cups fresh baby spinach |
1 cup fresh raspberry |
2 medium oranges, peeled and sectioned |
1 red bell pepper, sliced |
1 medium carrot, sliced thin |
1/4 cup sunflower seeds, toasted |
Directions:
1. Combine vinegar, honey, herbs, garlic and shallot. Slowly whisk in oil to emulsify. In a large bowl, toss spinach with 2 T. vinegarette, add more to taste. Toss with remaining ingredients and serve.
2. If you are using raw sunflower seeds, simply spread them on a cookie sheet, and toast at 350 for 4 minutes until fragrant. Let cool before adding to salad.
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