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Salad with Cran-Raspberry Dressing

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.

12 ServingsPrep/Total Time: 30 min.

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

2 of 2

Salad with Cran-Raspberry Dressing (continued)

Directions (continued)

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.

Nutrition 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.