Baby Spinach And Raspberry Salad

• 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

1. Heat oven to 350u0b0F. 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.

sunflower seeds, white balsamic vinegar, honey, fresh parsley, clove garlic, shallot, canola oil, baby spinach, fresh raspberries, oranges, red bell pepper, carrot

Taken from www.epicurious.com/recipes/food/views/baby-spinach-and-raspberry-salad-232429 (may not work)