SALAD WITH CRAN-RASPBERRY DRESSING

Salad with Cran-Raspberry Dressing image

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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 126 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.