Salad with Cran-Raspberry Dressing

Name: Salad with Cran-Raspberry Dressing
Prep time: 15 min
Cook time: 15 min
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

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.

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.

Nutrition Facts

1 cup: 126 calories, 5g fat (0 saturated fat), 0 cholesterol, 31mg sodium, 21g carbohydrate (17g sugars, 3g fiber), 2g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

lyanderson

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.