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.
Recipe information
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
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
