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Baby Spinach and Raspberry Salad




Source of Recipe


rick


Recipe Introduction


servings 4
points 2.5


List of 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, peeled and 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

Recipe



Heat oven to 350 degrees. 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. Makes 4 servings.

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.