Cran-Raspberry Summer Salad

Ingredients

• 1 (10 ounce) package frozen raspberries, thawed
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1/2 cup cranberry-raspberry juice
• 1/4 cup red wine vinegar
• 1/4 teaspoon celery seed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 8 cups fresh spinach, stems removed
• 1/2 cup walnuts, broken
• 1/3 cup dried cranberries
• 1/4 cup sunflower seed

Directions

1. 1

   Make dressing first.

2. 2

   Place thawed fronzen raspberries and syrup in blender or food processor. Blend until smooth.

3. 3

   Combine sugar and cornstarch in a medium pan, stir in blended raspberries, cran-raspberry juice, vinegar, celery seeds, cinnamon, and cloves.

4. 4

   Cook and stir over medium heat until thick and bubbly. Cook and stir vigorously for 2 more minute

5. 5

   Move to a non-metal bowl, cover and chill for at least an hour.

6. 6

   For salad, toss spinach, nuts, cranberries, and sunflower seeds. Drizzle with some of the dressing, toss to coat.

7. 7

   Serve with remaining dressing.