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© Meredith Corporation. All rights reserved. Used with permission.
For dressing, in a blender container or food processor, puree raspberries until smooth; strain through a fine-mesh sieve to remove seeds. Discard seeds.
In a medium saucepan, combine sugar and cornstarch; stir in strained raspberries, juice, vinegar, celery seed, cinnamon and cloves. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container. Cover and chill at least 1 hour.
To serve, in a salad bowl, toss together spinach, walnuts, dried cranberries, sunflower seeds and green onions. Drizzle with half of the dressing. (Cover and chill remaining dressing in a nonmetal container for up to a week to use in other vegetable or fruit salads.)