Cran-raspberry Summer Salad

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.