Spring Spinach Salad

Jaudon's Note:

This is a very good, easy, and healthy salad recipe. I serve mine with grilled chicken or sauteed shrimp as a main dish, or it makes a wonderful side salad.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• ¼ cup white balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon fresh parsley , chopped
• 1 tablespoon fresh dill , chopped
• 1 tablespoon fresh tarragon , chopped
• 1 tablespoon fresh chives , chopped
• 1 garlic clove , minced
• 1 small shallot , minced
• ¼ cup olive oil
• 8 cups fresh baby spinach
• 1 cup fresh raspberry
• 2 medium oranges , peeled and sectioned
• 1 red bell pepper , sliced
• 1 medium carrot , sliced thin
• ¼ cup sunflower seed , toasted

Directions:

1. Combine vinegar, honey, herbs, garlic and shallot. Slowly whisk in oil to emulsify. In a large bowl, toss spinach with 2 T. vinegarette, add more to taste. Toss with remaining ingredients and serve.
2. If you are using raw sunflower seeds, simply spread them on a cookie sheet, and toast at 350 for 4 minutes until fragrant. Let cool before adding to salad.

Reviews

[Sue Lau]

This was quite lovely! I thought the herb vinaigrette was fantastic and the melange of vegetables with fruit was quite nice, especially the little bite of raspberry. I think this salad is good for everyday as well as entertaining and would recommend it to anyone as it is a superior spinach salad. Thanks for sharing. Reviewed for PAC Spring 2009