Ingredients for Baby Spinach And Raspberry Salad
- 1/4 cup sunflower seeds
- white balsamic vinegar, unspecified quantity
- 1 tablespoon honey
- fresh parsley, unspecified quantity
- fresh tarragon, unspecified quantity
- chives, unspecified quantity
- fresh basil, unspecified quantity
- 1 clove garlic, minced
- 1/4 teaspoon shallot, finely chopped
- canola oil, unspecified quantity
- 5 ounces baby spinach
- 1 cup fresh raspberries
- oranges, unspecified quantity
- red bell pepper, unspecified quantity
- carrot, unspecified quantity
- salt, to taste
- pepper, to taste
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh herbs, chopped
- thyme, chopped (part of 1 tablespoon fresh herbs)
- 1/4 cup olive oil
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How to Make Baby Spinach And Raspberry Salad
- Preheat oven to 350°F (175°C).
- Spread 1/4 cup sunflower seeds on a baking sheet and toast for 4-5 minutes, or until lightly golden brown. Set aside to cool.
- In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 tablespoon chopped fresh herbs (such as thyme and chives), 1 clove minced garlic, and 1/4 teaspoon finely chopped shallot.
- Slowly whisk in 1/4 cup olive oil until emulsified.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- In a large bowl, gently toss 5 ounces baby spinach with 2 tablespoons of the vinaigrette.
- Season the spinach with salt and pepper to taste.
- Add 1 cup fresh raspberries, the toasted sunflower seeds, and the remaining vinaigrette to the spinach. Toss gently to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
7g
Carbs
7g
