Holiday Cranberry-Walnut Salad
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
Reviews
I really wanted to li,e this. But as the recipe is written it just doesnt work. The amount of cranberries in the port works perfectly fine. I. My opinion the walnuts and bacon should be doubled but my main problem is the amount of dressing. After boiling the cranberries in the port according to the directions, there was about 1 tablespoon of port left. So I added another half cup to the pan for the onions. I not a fan of onions but I thought cooked onions would be fine. I actually only used a quarter of a red onion very finely chopped but it was still too much onion. After cooking the onion according to the directions I had to add much more balsamic and oil to make any where near enough dressing. I'm going to try this again without the onion and make the amount of dressing I made for this time and keep my fingers crossed.