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Greens with Bacon & Cranberries Recipe

Greens with Bacon & Cranberries Recipe photo by Taste of Home

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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

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Greens with Bacon & Cranberries Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1/4 cup olive oil
1/4 cup maple syrup
2 tablespoons cider vinegar
1/4 teaspoon ground mustard
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
SALAD:
12 cups torn mixed salad greens
2 medium pears, sliced
8 bacon strips, cooked and crumbled
1/2 cup coarsely chopped walnuts, toasted
1/4 cup dried cranberries
1/4 cup crumbled Gorgonzola cheese

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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Originally published as Greens with Bacon & Cranberries in Taste of Home December/January 2013, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Greens with Bacon & Cranberries

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Reviewed on Dec. 28, 2012 by wasoongu

This might be the yummiest salad I've ever eaten. Definitely the yummiest I've ever made! I used turkey bacon and feta, rather than pork and Gorgonzola.

Reviewed on Dec. 02, 2012 by monkeymama

My husband & I both agree this salad is delicious! I substituted apples for the pears, because it was what I had at home.