Babyspinachandraspberrysalad Recipes
SPINACH RASPBERRY SALAD WITH BALSAMIC REDUCTION
A fresh and vibrant spinach raspberry salad is finished with a sweet and tangy balsamic reduction for a side dish full of flavor. Ready to serve in minutes!
Provided by Betty Davies
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Place the balsamic vinegar in a small pot. Bring to a simmer for 5 to 10 minutes to reduce it. Let cool.
- Mix together the lemon juice, oil and honey with a pinch of pepper. Set aside.
- Place the spinach in a large serving bowl, pour over the lemon and honey dressing and toss the leaves.
- Place the raspberries and slivered almonds on top of the spinach and top with shaved parmesan.
- Use a spoon to drizzle over the balsamic reduction and finish with a little freshly grated black pepper.
Nutrition Facts : Calories 150 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 93 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
BABY SPINACH AND RASPBERRY SALAD
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
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.
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