Baby Spinach and Raspberry Salad

Total Time
14mins
Prep 10 mins
Cook 4 mins

A beautiful, colorful and delicious salad!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F
  2. Toast sunflower seeds on a cookie sheet for 4 minutes.
  3. Whisk together vinegar, honey, herbs, garlic, and shallot.
  4. Slowly whisk in oil.
  5. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette.
  6. Season with salt and pepper.
  7. Toss with sunflower seeds and remaining ingredients and serve.

Reviews

(2)
Most Helpful

One of my favorite salad recipes. I originally found it in Self magazine, April 2005.

swissms December 17, 2008

Definitely a make again. I didn't have the fresh parsley so omitted it, but I often omit parsley since it doesn't taste like anything (at least me - perhaps my taste buds only recognize the spicy food I eat almost every day. Leanne

Chef at Heart April 21, 2007

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