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
Featured In: 30 Fall Harvest Salads
- 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
- 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.
Originally published as Holiday Cranberry-Walnut Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p124
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