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