Cranberry-Raspberry Spinach Salad
With its bright red dressing, this fresh spinach, fruit, and nut salad is nice to serve during the holidays. Make it a side dish or a light main dish.
Ingredients
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1 10-ounce package frozen red raspberries in syrup, thawed
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1/4 cup sugar
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2 teaspoons cornstarch
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1/2 cup cranberry-raspberry juice cocktail
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1/4 cup red wine vinegar
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1/4 teaspoon celery seed
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1 10-ounce package fresh spinach, stems removed and torn
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1/3 cup broken walnuts
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1/4 cup dried cranberries
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2 tablespoons sunflower seeds
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3 green onions, thinly sliced
Directions
1.
For dressing, in a blender container or food processor bowl cover and blend or process raspberries till smooth; strain through a sieve to remove seeds. Discard seeds.
2.
In a medium saucepan stir together sugar and cornstarch; stir in strained raspberries, and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill until serving time.
3.
To serve, in a salad bowl toss together spinach, walnuts, dried cranberries, sunflower seeds, and green onions. Drizzle with half of the dressing. (Cover and chill remaining dressing in a nonmetal container for up to a week to use in other vegetable or fruit salads.)
Nutrition information
Calories 211, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 4 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 39 g, Total Sugar 23 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 7%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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