Greens with Bacon and Cranberries Recipe
After eating this fabulous dinner salad at a restaurant while we were on vacation, I couldn’t wait to get back to my own kitchen to re-create it. It’s been a huge success in our family. —Brenda Nakhla, Lac du Flambeau, Wisconsin
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1/4 cup dried cranberries
- salad:
- 1/4 cup crumbled gorgonzola cheese
- 1/4 teaspoon ground mustard
- 1/4 cup maple syrup
- 1/2 cup coarsely chopped walnuts toasted
- 1/8 teaspoon coarsely ground pepper
- 8 bacon strips cooked and crumbled
- 12 cups torn mixed salad greens
- 2 medium pears sliced
- Carbohydrate 8.80628875422326 g
- Cholesterol 38.08 mg
- Fat 37.9211200043088 g
- Fiber 1.33587502166025 g
- Protein 10.2976499999852 g
- Saturated Fat 9.39697000059478 g
- Serving Size 1 1 serving (87g)
- Sodium 467.600291667324 mg
- Sugar 7.47041373256301 g
- Trans Fat 3.75935750011626 g
- Calories 410 calories
Directions In a small bowl, whisk the first six ingredients; set aside. Just before serving, place salad greens in a large bowl. Drizzle with vinaigrette and toss to coat. Top with the remaining ingredients. Yield: 4 servings (about 2/3 cup vinaigrette). Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Greens with Bacon & Cranberries in Taste of Home December/January 2013, p61 Print Add to Recipe Box Email a Friend
