Cranberry-Raspberry Spinach Salad submitted by Mom Johnson
Pureed raspberries and cran-raspberry juice color the dressing a pretty rosy color. If you really love raspberries...add more fresh whole berries to the top of the salad!

For the dressing, in a blender container or food processor, cover and blend or process raspberries till smooth; strain through a sieve to remove seeds. Discard seeds. In a medium saucepan, stir together the sugar and cornstarch; stir in the strained raspberries, cran-raspberry juice cocktail, vinegar, celery seed, cinnamon, and cloves. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Cover and chill till serving time in a non-metal bowl.
To serve, in a salad bowl toss together the spinach, walnuts, dried cranberries, sunflower seeds, and green onions. Drizzle with half the dressing. (Cover and chill remaining dressing for up to a week to use in other vegetable or fruit salads) 6-8 servings.

v 1 (10 oz.) pkg. frozen red raspberries in syrup, thawed
v 1/4 cup sugar
v 2 tsp. cornstarch
v 1/2 cup cran-raspberry juice cocktail
v 1/4 cup red wine vinegar (try using raspberry vinegar!)
v 1/4 tsp. celery seed
v 1/4 tsp. ground cinnamon
v 1/8 tsp. ground cloves
v 1 (10 oz.) pkg fresh spinach, stems removed and torn
v 1/2 cup broken walnuts or pecans
v 1/3 cup dried cranberries
v 1/4 cup sunflower seeds
v 3 green onions, thinly sliced