Requiring a scant 20 minutes of prep time, chef Don Jakubowski's flavorful starter salad delivers more than a burst of color: The spinach packs beta-carotene and lutein for healthy eyes; the raspberries, oranges, and carrots add fiber; and the red bell pepper offers vitamin C.

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

　　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 Per Serving

　　6 g fat (0.6 g saturated fat)

　　15 g carbohydrates

　　4.7 g protein

　　11.5 g fiber

　　#### Nutritional analysis provided by Self