Winter Greens with Cranberry Port Vinaigrette

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Description

Cranberry Port Vinaigrette on Winter Greens is what I call a fancy salad, worthy of company. When I found a few cranberries in my freezer after the holidays and a little piece of Cambozola cheese I had to make this amazingly delicious winter salad.

This salad has a warm dressing made with port and fresh cranberries making this salad perfect for entertaining all fall and winter. Pistachio nuts add a nice crunch to the soft greens and a creamy blue cheese adds a richness that brings it all together.

What Are Winter Greens?

So what are winter greens you ask? That would be greens available in the winter such as chard, collards, rapini and kale. However, I make this salad with any soft salad greens you like, a bag of spring mixed greens is just fine for me. But don’t use anything bitter like romaine lettuce, that needs a different kind of dressing to stand up to it.

Blue Cheese And The Gluten Free Diet

Blue cheese is now known to be safe for a gluten free diet. The Canadian Celiac Association has a short paragraph on page 10 of this newsletter and The Spruce Eats has this extensive article titled Blue Cheese Is Gluten-Free: A Research Update.

However, if you don’t like blue cheese because it is made of mould and smells like stinky socks…that’s a different problem. You might consider Cambozola. This cheese is a delicious combination of creamy Camembert and Italian Gorgonzola. It is a mild, soft blue cheese and could be considered an introduction into the world of blue cheeses. But if blue just isn’t your thing substitute a creamy goat cheese and enjoy.

Cranberry Port Vinaigrette

When I find a dressing like this in my fridge I experiment a little. I reheat the dressing in the microwave and toss it with any combination of lettuce and cheese I have on hand. I even take it in my lunch. Sometimes these new combinations are winners, other times they aren’t worth repeating. But I know I can always make the original recipe and it will be a fabulous salad.

In the comments below I’d love to hear if you tried this salad and how you changed it.


More Recipes – Warm Salad

Warm Spinach Basil Salad

Warm Spinach Basil Salad
Warm Spinach Basil Salad -photo credit Jim Little

Ingredients

CRANBERRY PORT VINAIGRETTE
1 cup tawny port
1/3 cup thinly, sliced shallots or white onion
1 cup fresh cranberries
1/3 cup vegetable oil
3 Tbsp red wine vinegar
salt & pepper to taste
SALAD
8 cups assorted greens
1/4 cup shelled pistachio nuts
2/3 cup blue cheese or goat cheese

Directions

1
CRANBERRY PORT VINAIGRETTE
2
Boil port and shallots in a small saucepan to reduce slightly, about 15 minutes.
3
Add cranberries, oil and vinegar. Boil for 3 minutes. Season with salt and pepper. Let cool slightly.
4
Can be prepared one day in advance. Reheat before serving.
5
SALAD
6
Put greens and nuts in a large salad bowl.
7
Pour vinaigrette over greens and toss.
8
Serve salad on plates and add cheese. Serve warm.

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Ingredients

Directions

  • CRANBERRY PORT VINAIGRETTE
  • 1 cup tawny port
  • 1/3 cup thinly, sliced shallots or white onion
  • 1 cup fresh cranberries
  • 1/3 cup vegetable oil
  • 3 Tbsp red wine vinegar
  • salt & pepper to taste
  • SALAD
  • 8 cups assorted greens
  • 1/4 cup shelled pistachio nuts
  • 2/3 cup blue cheese or goat cheese
  1. CRANBERRY PORT VINAIGRETTE
  2. Boil port and shallots in a small saucepan to reduce slightly, about 15 minutes.
  3. Add cranberries, oil and vinegar. Boil for 3 minutes. Season with salt and pepper. Let cool slightly.
  4. Can be prepared one day in advance. Reheat before serving.
  5. SALAD
  6. Put greens and nuts in a large salad bowl.
  7. Pour vinaigrette over greens and toss.
  8. Serve salad on plates and add cheese. Serve warm.