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Cranberry-Raspberry Spinach Salad

Makes: 6 to 8 servings
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.)

Nutrition Facts (Cranberry-Raspberry Spinach Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 211,
  • Fat, total (g) 6,
  • sat. fat (g) 1,
  • carb. (g) 39,
  • Monounsaturated 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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