Cran-Raspberry Summer Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a WONDERFUL cranberry raspberry salad. I make a double batch and can eat just this for two or three days! Ingredients:
1 (10 ounce) package frozen raspberries, thawed |
1/4 cup sugar |
2 teaspoons cornstarch |
1/2 cup cranberry-raspberry juice |
1/4 cup red wine vinegar |
1/4 teaspoon celery seed |
1/4 teaspoon cinnamon |
1/8 teaspoon ground cloves |
8 cups fresh spinach, stems removed |
1/2 cup walnuts, broken |
1/3 cup dried cranberries |
1/4 cup sunflower seeds |
Directions:
1. Make dressing first.
2. Place thawed fronzen raspberries and syrup in blender or food processor. Blend until smooth.
3. Combine sugar and cornstarch in a medium pan, stir in blended raspberries, cran-raspberry juice, vinegar, celery seeds, cinnamon, and cloves.
4. Cook and stir over medium heat until thick and bubbly. Cook and stir vigorously for 2 more minute
5. Move to a non-metal bowl, cover and chill for at least an hour.
6. For salad, toss spinach, nuts, cranberries, and sunflower seeds. Drizzle with some of the dressing, toss to coat.
7. Serve with remaining dressing.
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