Ingredients for Baby Spinach And Raspberry Salad
- 1/4 cup sunflower seeds
- White Balsamic Vinegar
- 1 tablespoon honey
- Fresh Parsley
- Tarragon
- Chives
- Basil
- Garlic Clove
- 1/4 teaspoon finely chopped shallot
- Canola Oil
- 5 ounces baby spinach
- Fresh Raspberry
- Oranges
- Red Bell Pepper
- Carrot
- salt and freshly ground black pepper to taste
- salt and freshly ground black pepper to taste
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!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
7g
Carbs
7g
