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Salad with Cran-Raspberry Dressing Recipe

Salad with Cran-Raspberry Dressing Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

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

  • 1. Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside.
  • 2. 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.
  • 3. 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.