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Greens with Bacon & Cranberries Recipe

Greens with Bacon & 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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4 servings

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

  • 1. 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.

Wine Pairings

Light-Bodied White Wine

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