Total Time
35mins
Prep 35 mins
Cook 0 mins

This is a WONDERFUL cranberry raspberry salad. I make a double batch and can eat just this for two or three days!

Ingredients Nutrition

Directions

  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.