Cran-Raspberry Summer Salad Recipe

Name: Cran-Raspberry Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen raspberries, thawed; ¼ cup sugar; 2 teaspoons cornstarch; ½ cup cranberry-raspberry juice; ¼ cup red wine vinegar; ¼ teaspoon celery seed; ¼ teaspoon cinnamon; ⅛ teaspoon ground cloves; 8 cups fresh spinach, stems removed; ½ cup walnuts, broken; ⅓ cup dried cranberries; ¼ cup sunflower seeds

Servings: persons

1 (10 ounce) package frozen raspberries, thawed
¼ cup sugar
2 teaspoons cornstarch
½ cup cranberry-raspberry juice
¼ cup red wine vinegar
¼ teaspoon celery seed
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
8 cups fresh spinach, stems removed
½ cup walnuts, broken
⅓ cup dried cranberries
¼ cup sunflower seeds

1
Make dressing first.
2
Place thawed fronzen raspberries and syrup in blender or food processor.
3
Blend until smooth.
4
Combine sugar and cornstarch in a medium pan, stir in blended raspberries, cran-raspberry juice, vinegar, celery seeds, cinnamon, and cloves.
5
Cook and stir over medium heat until thick and bubbly.
6
Cook and stir vigorously for 2 more minute
7
Move to a non-metal bowl, cover and chill for at least an hour.
8
For salad, toss spinach, nuts, cranberries, and sunflower seeds.
9
Drizzle with some of the dressing, toss to coat.
10
Serve with remaining dressing.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10 ounce) package frozen raspberries, thawed, ¼ cup sugar, 2 teaspoons cornstarch, ½ cup cranberry-raspberry juice, and more.

Yes, Cran-Raspberry Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cran-Raspberry Summer Salad

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