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.
- 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
- 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
- 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.
Originally published as Salad with Cran-Raspberry Dressing in Country Woman November/December 2002, p29
Reviews for Salad with Cran-Raspberry Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 15, 2011
"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."