Cranberry-Raspberry Spinach Salad
- 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.
- 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.
- 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),
- 0 mg chol.,
- 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