Imagine a salad so vibrant and luxurious that it turns an ordinary meal into an extraordinary culinary experience. Our Winter Greens with Cranberry Port Vinaigrette is not just a side dish – it's a flavor-packed journey that combines the earthy richness of winter greens with the sophisticated sweetness of port wine and the delightful crunch of toasted walnuts. Perfect for those looking to elevate their dining game with minimal effort and maximum taste, this recipe promises to be your new go-to winter salad that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups mixed winter greens
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons port wine
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the winter greens by thoroughly washing them under cold running water, ensuring all dirt and debris are removed. Gently pat dry using clean kitchen towels or a salad spinner to remove excess moisture.
- Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Once they become fragrant and lightly golden, remove from heat and set aside to cool.
- In a small mixing bowl, whisk together port wine, olive oil, salt, and pepper to create the vinaigrette. Ensure ingredients are well combined and emulsified.
- Place the cleaned and dried winter greens in a large serving bowl. Scatter the dried cranberries evenly across the greens.
- Drizzle the port wine vinaigrette over the greens, tossing gently to ensure even coating and distribution of flavors.
- Sprinkle the toasted walnuts over the dressed salad, providing a crunchy texture contrast to the tender greens.
- Serve immediately at room temperature to enjoy the full depth of flavors and maintain the crisp texture of the greens.
Tips
- Green Selection Matters: Choose a mix of winter greens like kale, Swiss chard, or arugula for maximum flavor and nutrition. Ensure they're fresh and crisp.
- Toasting Nuts is Key: Take your time when toasting walnuts – the difference between perfectly toasted and burned is just seconds. Watch them carefully and remove from heat as soon as they become fragrant.
- Vinaigrette Technique: Whisk the port wine vinaigrette thoroughly to create a smooth emulsion. The better you mix, the more evenly the dressing will coat your greens.
- Serve Immediately: This salad is best enjoyed right after dressing to maintain the crispness of the greens and the crunch of the walnuts.
- Make it a Meal: Add some goat cheese or grilled chicken to turn this side salad into a complete, satisfying meal.Pro Tip: For an extra layer of flavor, you can briefly massage the greens with a bit of olive oil before adding the vinaigrette to help soften tougher leaves like kale.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg