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Wednesday, August 21 2013

With its bright red dressing, this fresh spinach, fruit, and nut salad is nice to serve during the holidays. Make it a side dish or a light main dish.



Cranberry-Raspberry Spinach Salad
Recipe from 
Servings: 6 to 8
    1    10 ounce   package frozen red raspberries in syrup, thawed
    1/4   cup   sugar
    2    teaspoons   cornstarch
    1/2   cup   cranberry-raspberry juice cocktail
    1/4   cup   red wine vinegar
    1/4   teaspoon   celery seed
    1/4   teaspoon   ground cinnamon
    1/8   teaspoon   ground cloves
    1    10 ounce   package fresh spinach, stems removed and torn
    1/3   cup   broken walnuts
    1/4   cup   dried cranberries
    2    tablespoons   sunflower seeds
    3      green onions, thinly sliced
For dressing, in a blender container or food processor bowl cover and blend or process raspberries till smooth; strain through a sieve to remove seeds. Discard seeds.
In a medium saucepan combine sugar and cornstarch; stir in strained raspberries, the berry drink, vinegar, celery seeds, cinnamon, and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill at least 1 hour.
To serve, in a salad bowl toss together spinach, walnuts, dried cranberries, sunflower seeds, and green onions. Drizzle with half of the dressing. (Cover and chill remaining dressing in a nonmetal container for up to a week to use in other vegetable or fruit salads.)

nutrition information
Per Serving: cal. (kcal) 211, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 39, Monosaturated fat (g) 1, Polyunsaturated fat (g) 4, fiber (g) 4, sugar (g) 23, pro. (g) 4, sodium (mg) 65, Potassium (mg) 341, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email

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