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
