Holiday Cranberry-Walnut Salad

½ cup dried cranberries

½ cup port wine

1 small red onion, finely chopped

2 tbsp balsamic vinegar

½ tsp sugar

⅛ tsp salt

⅛ tsp pepper

3 tbsp olive oil

1 package (6oz) fresh baby spinach

5 bacon strips, cooked and crumbled

¼ cup walnut halves, toasted

¼ cup gouda cheese

In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4 to 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 to 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.

A warm salad is a nice change of pace …

Kathy Bauer
Oakville