Cranberry-Raspberry Spinach Salad

Ingredients

• 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

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.

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.

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.)