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Nutrition Facts
Nutrition facts per serving:
- Calories 211
- Protein(gm)4
- Carbohydrate(gm)39
- Fat, total(gm)6
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)4
- Dietary Fiber, total(gm)4
- Sugar, total(gm)23
- Sodium(mg)65
- Potassium(mg)341
- Calcium(DV %)71
- Iron(DV %)3
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 combine sugar and cornstarch; stir in strained raspberries, the berry drink, vinegar, celery seeds, cinnamon, and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill at least 1 hour.
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.)
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