Salad with Cran-Raspberry Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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 |
Directions:
1. Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; set puree aside.
2. 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.
3. 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. Yield: 12 servings.
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