Baby Spinach and Raspberry Salad Recipe

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. 

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Baby Spinach and Raspberry Salad Recipe Serves :  4                                                Prep Time:    5min                               Cook Time: 4 min 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 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.

Adapted from

http://www.epicurious.com/recipes/food/views/Baby-Spinach-and-Raspberry-Salad-232429#ixzz1QhFHJHF7