| Diet Nutritional Stats Baby Spinach and Raspberry Salad | |
| Serving Size 201 g | |
| Amount Per Serving | |
| Calories 94 | Calories from Fat 16 |
| % Daily Value | |
| Total Fat 1.8g | 3% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Total Carbohydrates 18.1g | 6% |
| Dietary Fiber 5.6g | 22% |
| Sugars 11.0g | |
| Protein 3.4g | |
| Vitamin A 152% Vitamin C 153% Iron 11% Calcium 10% |
- 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
- 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. Season with pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with pepper. Toss with sunflower seeds and remaining ingredients and serve.