Print Options

Back to Salad with Cran-Raspberry Dressing >

Include these items:

Select reviews >

Taste of Home Logo

Salad with Cran-Raspberry Dressing

 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.


  • 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


  • 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.
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.