Holiday Cranberry-Walnut Salad Recipe

Holiday Cranberry-Walnut Salad Recipe photo by Taste of Home

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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

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Holiday Cranberry-Walnut Salad Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

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

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.
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.
In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat. Yield: 8 servings.

Nutritional Facts 1 cup equals 162 calories, 11 g fat (3 g saturated fat), 12 mg cholesterol, 205 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Holiday Cranberry-Walnut Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p124