Baby Spinach and Raspberry Salad

Baby Spinach and Raspberry Salad
Serves 4

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
PREPARATION

Heat oven to 350°. 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.

121 calories per serving

6 g fat (0.6 g saturated)

15 g carbs

11.5 g fiber

4.7 g protein