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Mixed Greens with Bacon & Cranberries

Total Time

Prep/Total Time: 20 min.


8 servings (3/4 cup each)

When my holiday menu calls for a green salad, I rely on this one loaded with crumbled bacon, dried cranberries and blue cheese. The homemade vinaigrette is full of zesty flavor.—Teresa Ralston, New Albany, Ohio
Mixed Greens with Bacon & Cranberries Recipe photo by Taste of Home


  • 1/2 cup orange juice
  • 1/2 cup dried cranberries
  • 4 cups fresh arugula or baby spinach
  • 4 cups spring mix salad greens
  • 1/2 cup crumbled blue cheese
  • 6 thick-sliced peppered bacon strips, cooked and crumbled
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons orange juice
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  1. In a small saucepan, bring orange juice to a boil; remove from heat. Stir in cranberries; let stand 5 minutes. Drain, discarding remaining juice or saving for another use.
  2. In a large bowl, combine arugula and salad greens; top with cheese, bacon and cranberries. In a small bowl, whisk vinaigrette ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts

3/4 cup: 149 calories, 10g fat (3g saturated fat), 14mg cholesterol, 375mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 6g protein.

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