Cranberry-Raspberry Spinach Salad

1 10 oz frozen red raspberries in syrup,thawed
1/4 C sugar
2 tsp. cornstarch
1/2 C cranberry-raspberry juice cocktail
1/4 C red wine vinegar
1/4 tsp. celery seed
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 10 oz pkg fresh spinach, torn
1/2 C broken walnuts
1/3 C dried cranberries
1/4 C sunflower seeds
3 green onions,thinly sliced

For dressing, in a blender process raspberries till smooth;strain through a sieve to remove seeds. In a medium saucepan stir together sugar and cornstarch; stir in strained raspberries, cranberry-raspberry juice cocktail, vinegar, celery seed, cinnamon, and cloves. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill till serving time. 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 facts per serving: 178 cal., 9 g. total fat (1 g sat. fat), 0 mg chol., 82 mg sodium, 23 g carbo., 3 g fiber, and 4 g pro. Daily Values: 33% vit. A, 31% vit. C, 5% calcium, and 13% iron.

Recipe printed from The Kecks Recipes: