Cranberry-Raspberry Spinach Salad

Ingredients

• 1  10-ouncepackage frozen red raspberries in syrup, thawed
• 1/4  cupsugar
• 2  teaspoonscornstarch
• 1/2  cupcranberry-raspberry juice cocktail
• 1/4  cupred wine vinegar
• 1/4  teaspooncelery seed
• 1/4  teaspoonground cinnamon
• 1/8  teaspoonground cloves
• 1  10-ouncepackage fresh spinach, stems removed and torn
• 1/3  cupbroken walnuts
• 1/4  cupdried cranberries
• 2  tablespoonssunflower 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.)