Holiday Cranberry-Walnut Salad

• 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

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.
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.
3. In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.

cranberries, port wine, red onion, balsamic vinegar, sugar, salt, pepper, olive oil, baby spinach, bacon strips, walnut halves, gouda cheese

Taken from www.tasteofhome.com/recipes/holiday-cranberry-walnut-salad/ (may not work)