Baby Spinach And Raspberry Salad Recipes

BABY SPINACH AND RASPBERRY SALAD

Baby Spinach and Raspberry Salad image

Categories Salad Appetizer Low Fat Quick & Easy High Fiber Raspberry Orange Spinach Bell Pepper Carrot Spring Healthy Seed Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

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
1/4 cup canola oil
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

Steps:

Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. 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 and remaining ingredients and serve.

RASPBERRY SPINACH SALAD

Raspberry Spinach Salad image

This recipe came from a neighbor, and I adapted it to my family's tastes. It's a nice special salad to serve anytime-and, with fresh spinach from the garden, it's great for summer picnics! I've long enjoyed cooking...ever since my mother put me in charge of my first Sunday roast when I was 12.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
3/4 pound fresh spinach, rinsed well and drained
3/4 cup whole toasted pecans, divided
1 cup fresh raspberries, divided
2 large kiwifruit, peeled and sliced 1/4 inch thick

Steps:

With whisk or a blender, blend vinegar and jam. Add salad oil in thin stream while whisking. Set aside. Mix spinach, half of nuts, half of raspberries and all of the dressing. Top salad with remaining nuts, berries and kiwifruit. Mix again before serving.

Nutrition Facts :

BABY SPINACH AND RASPBERRY SALAD

Baby Spinach and Raspberry Salad image

Make and share this Baby Spinach and Raspberry Salad recipe from Food.com.

Provided by Samantha in Ut

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 teaspoon honey
1 tablespoon chopped fresh parsley
1 tablespoon tarragon
1 tablespoon chives
1 tablespoon basil
1 garlic clove, minced
1/2 small shallot, minced
1/4 cup canola oil
8 cups Baby Spinach
1 cup fresh raspberry
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

Steps:

Heat oven to 350°F Toast sunflower seeds on a cookie sheet for 4 minutes. 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 and remaining ingredients and serve.

Nutrition Facts : Calories 258.3, Fat 18.8, SaturatedFat 1.5, Sodium 60.8, Carbohydrate 21.2, Fiber 7, Sugar 11.4, Protein 5.6

BABY SPINACH AND RASPBERRY SALAD

Baby Spinach and Raspberry Salad image

Make and share this Baby Spinach and Raspberry Salad recipe from Food.com.

Provided by Juenessa

Categories < 15 Mins

Time 14m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 teaspoon honey
1 tablespoon chopped fresh parsley
1 tablespoon tarragon
1 tablespoon chives
1 tablespoon basil
1 garlic clove, minced
1/2 small shallot, minced
1/4 cup canola oil
8 cups Baby Spinach
1 cup fresh raspberry
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
salt
pepper

Steps:

Heat oven to 350°F
Toast sunflower seeds on a cookie sheet for 4 minutes.
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 and remaining ingredients and serve.

Nutrition Facts : Calories 258.3, Fat 18.8, SaturatedFat 1.5, Sodium 60.8, Carbohydrate 21.2, Fiber 7, Sugar 11.4, Protein 5.6

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