Fruit & Nut Salad With Cran-Raspberry Vinaigrette

• 6 ounces salad greens (I like boston bibb and red leaf lettuce)
• 3 green onions, sliced
• 11 ounces mandarin oranges, drained
• 13 cup dried cranberries (craisins)
• 14 cup almonds, sliced
• 14 cup sunflower seeds
• 14 cup pecans, coarsely chopped
• 12 -16 ounces frozen unsweetened raspberries, thawed
• 14 cup sugar
• 1 teaspoon cornstarch
• 14 teaspoon celery seed
• 14 teaspoon cinnamon
• 12 cup cranberry juice
• 14 cup red wine vinegar

1. To make dressing:.
2. Drain the raspberries (I reserve the juice for another use.)
3. Blend and push through a sieve to strain seeds.
4. Combine raspberry pulp with remaining dressing ingredients in a medium saucepan.
5. Bring to a boil over medium heat.
6. Cook and stir 1 minute until thickened.
7. Cool.
8. Cover and refrigerate until using.
9. To serve:.
10. Toss all salad ingredients in a salad bowl, or serve each ingredient in individual dishes for a "build your own salad".
11. Serve with cooled dressing.

salad greens, green onions, oranges, cranberries, almonds, sunflower seeds, pecans, unsweetened raspberries, sugar, cornstarch, celery, cinnamon, cranberry juice, red wine vinegar

Taken from www.food.com/recipe/fruit-nut-salad-with-cran-raspberry-vinaigrette-122138 (may not work)