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.

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3.5 by 10 people

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  • Makes: 6 servings

Cranberry-Raspberry Spinach Salad

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 combine sugar and cornstarch; stir in strained raspberries, the berry drink, vinegar, celery seeds, cinnamon, and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill at least 1 hour.
  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.)
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Nutrition Facts (Cranberry-Raspberry Spinach Salad)

  • Per serving:
  • 211 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 65 mg sodium ,
  • 39 g carb. ,
  • 4 g fiber ,
  • 23 g sugar ,
  • 4 g pro.
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