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Baby Spinach Raspberry Salad

Baby Spinach Raspberry Salad

The ultimate light and refreshing dish, Baby Spinach Raspberry Salad combines sweet raspberries and crisp greens for an easy weeknight dinner that bursts with flavor. Perfect for warm weather or as a side dish, you won't want to miss out on making this delicious salad tonight!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup white balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 medium garlic clove, minced
  • ½ small shallot, minced
  • ¼ cup canola oil
  • ¼ cup sunflower seeds or pine nuts
  • 8 cups baby spinach
  • 1 cup fresh raspberries
  • 2 medium oranges, peeled, membranes removed, segmented
  • 1 medium red bell pepper, cored, seeded and cut into 2-inch strips
  • 1 medium carrot, peeled and coarsely grated

Equipment

  • Chef's Knife
  • Grater
  • Whisk
  • Peeler

Method
 

  1. Whisk together dressing ingredients or add all to a jar and shake well.
  2. Place the spinach in a bowl and add all additional salad ingredients.
  3. Toss with desired amount of dressing, plate and serve.

Notes

  • Tip 1: A sprinkle of goat cheese adds extra creaminess to this salad.