Best Baby Spinach And Raspberry Salad Recipes

Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette image

Provided by Vino Girl

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces Baby Spinach, washed and dried
12 ounces grilled boneless skinless chicken breasts, sliced (about 16 oz uncooked)
1 pint raspberries, divided
3 tablespoons red wine vinegar
1 tablespoon honey (orange blossom, if possible)
1 tablespoon olive oil
1 shallot

Steps:

Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
Drizzle dressing over salad.

Nutrition Facts : Calories 199.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 49.3, Sodium 113, Carbohydrate 17.1, Fiber 6.6, Sugar 8.1, Protein 22.8

Baby Spinach and Raspberry Salad image

Yield Makes 4 servings

Number Of Ingredients 12

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.