Salad with Cran-Raspberry Dressing Recipe

Salad with Cran-Raspberry Dressing Recipe photo by Taste of Home

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I was given this recipe at a bridal shower our rural farming community held for me. It's become my all-time favorite salad. The color and tang the berries add to the lovely mix make it perfect for company or just my husband and me.

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Salad with Cran-Raspberry Dressing Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

1 package (10 ounces) frozen sweetened raspberries, thawed and drained
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup cranberry juice
1/4 cup red wine vinegar
SALAD:
1 package (6 ounces) fresh baby spinach
1 can (11 ounces) mandarin oranges, drained
1/3 cup dried cranberries
3 green onions, sliced
1/4 cup sunflower kernels
1/4 cup chopped pecans
1/4 cup slivered almonds

Directions

Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside.
In a large saucepan, combine the sugar, cornstarch, celery seed, cinnamon and cloves. Stir in the cranberry juice, vinegar and reserved raspberry puree. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; cool. Cover and refrigerate.
In a large salad bowl, combine the spinach, oranges, cranberries, onions, sunflower kernels, pecans and almonds. Drizzle with dressing; gently toss to coat. Refrigerate any leftover dressing. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 126 calories, 5 g fat (trace saturated fat), 0 cholesterol, 31 mg sodium, 21 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Salad with Cran-Raspberry Dressing in Country Woman November/December 2002, p29

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Salad with Cran-Raspberry Dressing

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(1-1) of 1 reviews

Reviewed on May. 15, 2011 by lyanderson

I have made this several times and love it. I modify it a bit. I use LITE cran/rasp juice and raspberry flavored vinegar. I also use unsweetened raspberries and use splenda instead of sugar. It turns out perfect every time.