Holiday Cranberry-Walnut Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A warm salad is a nice change of pace at holiday dinners. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.Becky Walch, Manteca, California Ingredients:
1/2 cup dried cranberries |
1/2 cup port wine |
1 small red onion, finely chopped |
2 tablespoons balsamic vinegar |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons olive oil |
1 package (6 ounces) fresh baby spinach |
5 bacon strips, cooked and crumbled |
1/4 cup walnut halves, toasted |
1/4 cup cubed gouda cheese |
Directions:
1. In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside.
2. Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil.
3. In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat. Yield: 8 servings.
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