• 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

Directions:

1. 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.

2. In a medium saucepan stir together sugar and cornstarch; stir in strained raspberries, and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill until serving time.

3. 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.)

 

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