Holiday Cranberry-Walnut Salad

Name: Holiday Cranberry-Walnut Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
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

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

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.