Baby Spinach and Raspberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Requiring a scant 20 minutes of prep time, chef Don Jakubowski's flavorful starter salad delivers more than a burst of color: The spinach packs beta-carotene and lutein for healthy eyes; the raspberries, oranges, and carrots add fiber; and the red bell pepper offers vitamin C. Ingredients:
1/4 cup sunflower seeds |
1/4 cup white balsamic vinegar |
1 tsp honey |
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 |
Directions:
1. Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, 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.
2. Nutritional analysis per serving 121 calories, 6 g fat (0.6 g saturated fat), 15 g carbohydrates, 4.7 g protein, 11.5 g fiber Nutritional analysis provided by Self
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