I stumbled across a great price for raspberries during the local season and stocked up since I gave up on my bushes ( Darn Birds !)
This salad is one of the many ways the berries were served this season.
Baby Spinach and Raspberry Salad Recipe
Serves : 4 Prep Time: 5min Cook Time: 4 min
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
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.