If you read my last post on how to get a Progressive Dinner started, then welcome to the Salad House. A progressive dinner is a great way any time of the year to hang out with great friends and to enjoy each other’s houses. I particularly like Christmastime because the houses are so festive and fun. I also love visiting our friend’s dogs. And you can see my husband loves them, too.

Blank Form (#3)

Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

Jenny has over 100 snowmen in her house; I won’t even begin to show you all of them. What I really love is how each hostess uses her imagination with the table setting, like Jenny bringing out her Grandma’s white linen napkins and dressing her table with a elegant silver reindeer glow. And did you notice? Jenny has the same Dollar Store goblets that I have!

The tasty serving at Jenny’s house was this amazing salad. It was pretty and so yummy and healthy.

Cranberry-Raspberry Spinach Salad
Makes: 6-8 side dish servings

1 10oz pkg frozen red raspberries in syrup, thawed
¼ cup sugar
2 teaspoons cornstarch
½ cup cranberry-raspberry juice cocktail
¼ cup red wine vinegar
¼ teaspoon celery seed
¼ teaspoon cinnamon
1/8 teaspoon cloves
1 10 oz pkg fresh spinach, stems removed and torn
1/3 cup broken walnuts
¼ cup dried cranberries
2 TBS sunflower seeds
3 green onions, thinly sliced
Fresh raspberries for garnish

In a blender or food processor, blend raspberries till smooth; strain through a sieve to remove seeds. Discard seeds.

In a medium saucepan, stir together sugar and cornstarch; stir in strained raspberries, cranberry juice cocktail, red wine vinegar, celery seed, cinnamon and cloves. Stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal container, cover and chill until serving time.

In a salad bowl toss together spinach, walnuts, dried cranberries, sunflower seeds and green onions. Garnish with fresh raspberries. 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).

If you come back next week, you’ll get to visit my house and see what I cooked for the main course.

I’d love to hear your thoughts on if you like to use heirlooms when setting a Christmas table?

Did you miss Progress Dinner: How to Get Started and Making Luminaries?