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READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Into a large bowl, mash and press 1/4 cup raspberries through a fine-mesh sieve to extract all of the juices. Discard the seeds. Whisk in the vinegar, honey, oil, and a pinch each of salt and pepper.
  2. Divide the spinach, carrots, sunflower kernels, and remaining raspberries among 4 serving plates. Drizzle with the dressing.

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