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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cranberry-Raspberry Spinach Salad
- 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
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.)
- Servings Per Recipe 6,
- cal. (kcal) 211,
- Fat, total (g) 6,
- sat. fat (g) 1,
- carb. (g) 39,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 4,
- fiber (g) 4,
- sugar (g) 23,
- pro. (g) 4,
- sodium (mg) 65,
- Potassium (mg) 341,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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