Holiday Cranberry-Walnut Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
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1/2 cup dried cranberries
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1/2 cup port wine
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1 small red onion, finely chopped
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2 tablespoons balsamic vinegar
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1/2 teaspoon sugar
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1/8 teaspoon salt
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1/8 teaspoon pepper
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3 tablespoons olive oil
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1 package (6 ounces) fresh baby spinach
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5 bacon strips, cooked and crumbled
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1/4 cup walnut halves, toasted
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1/4 cup cubed Gouda cheese
Directions
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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.
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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.
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3.
In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.
Nutrition Facts
1 cup: 162 calories, 11g fat (3g saturated fat), 12mg cholesterol, 205mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 4g protein.
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