1 package frozen red raspberries in syrup, thawed (10 oz / 284 g)
50 ml sugar 1/4 cup
10 ml cornstarch 2 tsp
125 ml cranberry-raspberry drink 1/2 cup
50 ml red wine vinegar 1/4 cup
1 ml celery seeds 1/4 tsp
1 ml ground cinnamon 1/4 tsp
.5 ml ground cloves 1/8 tsp
1 package fresh spinach, stems removed (10 oz / 284 g)
125 ml walnuts, chopped 1/2 cup
75 ml dried cranberries 1/3 cup
50 ml sunflower seeds 1/4 cup
3 green onions, thinly sliced
In a blender, place raspberries and syrup. Cover and blend until smooth. Strain through sieve to remove seeds.
In medium saucepan, combine sugar and cornstarch. Stir in strained raspberries, berry drink, vinegar, celery seeds, cinnamon and cloves. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to glass container. Cover and chill at least 1 hour.
In a large bowl, place spinach, walnuts, cranberries, sunflower seeds and green onions. Toss to combine. Drizzle desired amount of dressing over top, toss to coat.
Serves: 6