 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Ingredients:
1 (6 ounce) container fresh raspberries |
1 tablespoon white wine vinegar |
1 tablespoon honey |
1 tablespoon extra-virgin olive oil |
salt and pepper |
1 (9 ounce) bag washed spinach |
2 carrots, peeled, halved lengthwise, and thinly sliced at an angle |
2 tablespoons archer farms® salted roasted sunflower kernels |
Directions:
1. Into a large bowl, mash and press 1/4 cup raspberries through a fine-mesh sieve to extract all of the juices. Discard the seeds. Whisk in the vinegar, honey, oil, and a pinch each of salt and pepper.
2. Divide the spinach, carrots, sunflower kernels, and remaining raspberries among 4 serving plates. Drizzle with the dressing.
|
|