Cranberry-Walnut Salad
A warm salad is a nice change of pace durin the cooler fall months. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 77
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 77
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
