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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7 users rated this recipe an average rating of 3.5
Makes:
6 servings
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Cranberry-Raspberry Spinach Salad

Ingredients
1
10 ounce package frozen red raspberries in syrup, thawed
1/4
cup sugar
2
teaspoons cornstarch
1/2
cup cranberry-raspberry juice cocktail
1/4
cup red wine vinegar
1/4
teaspoon celery seed
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves
1
10 ounce package fresh spinach, stems removed and torn
1/3
cup broken walnuts
1/4
cup dried cranberries
2
tablespoons sunflower seeds
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 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.)

Nutrition Facts

(Cranberry-Raspberry Spinach Salad)
    Per serving:
  • 211 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 65 mg sodium,
  • 39 g carb.,
  • 4 g fiber,
  • 23 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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