Cranberry-Raspberry Spinach Salad

By miss5elements

Prep: 10 minutes
211 cal, 6g total fat (1g sat fat), 0mg chol, 65mg sodium, 30g carb, 4g dietary fiber, 4g protein

Ingredients

• 1 10z package frozen red raspberries in syrup, thawed
• 1/4 c sugar
• 2 t arrowroot
• 1/2 c cranberry-raspberry juice cocktail
• 1/4 c red wine vinegar
• 1/4 t celery seed
• 1/4 t ground cinnamon
• 1/8 t ground cloves
• 1 10oz package fresh spinach, stems removed and torn
• 1/3 c broken walnuts
• 1/4 c dried cranberries
• 2 T sliced almonds
• 3 scallions, thinly sliced

Preparation

Step 1

1. 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.

2. In a medium saucepan stir together sugar and arrowroot, 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.

3. To serve, in a salad bowl toss together spinach, walnuts, dried cranberries, almonds, and scallions. garnish with fresh raspberries if desired. Drizzle with half of the dressing. (Cover and chill remaining dressing in nonmetal container for up to a week to use in other vegetable or fruit salads.)