Baby Spinach and Raspberry Salad
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| Mon, 04-07-2008 - 11:15am |
Baby Spinach and Raspberry Salad
Serves 4
INGREDIENTS
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 tsp sugar substitute
1 tbsp each chopped fresh parsley, tarragon, chives and basil
1 clove garlic, minced
1/2 small shallot, minced
1/4 cup canola oil
8 cups baby spinach
1 cup fresh raspberries
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
PREPARATION
Heat oven to 350°. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, sugar, 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.


