Spinach and Raspberry-Orange Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 c. Toasted Almonds1/4 c. balsamic vinegar1 tsp. honey1tbsp each of parsley, tarragon, chives, and basil1 garlic clove2 tbs olive oil8 c. spinach1 c. raspberries2 oranges peeled, membranes removed, segmented1 red bell pepper cut into strips1 medium carrot, grated
Heat oven to 350°. Toast sunflower seeds on a cookie sheet for 4 minutes.
Meanwhile, prepare and then saute or grill shrimp.
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, shrimp, and remaining ingredients and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MIGLIACCIOA3.
Meanwhile, prepare and then saute or grill shrimp.
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, shrimp, and remaining ingredients and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MIGLIACCIOA3.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 10.9 g
- Cholesterol: 55.3 mg
- Sodium: 127.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 6.7 g
- Protein: 10.2 g
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