Best 6 Mixed Greens With Bacon Cranberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Mixed Greens with Bacon, Cranberries, and Balsamic Vinaigrette: A Symphony of Flavors**

Indulge in a vibrant and flavorful salad that combines the freshness of mixed greens with the smoky savoriness of bacon, the tangy sweetness of cranberries, and the nutty complexity of walnuts. Tossed in a delectable balsamic vinaigrette, this salad is a delightful symphony of textures and tastes that will tantalize your palate. Discover the perfect balance of sweet, salty, and tangy in every bite, making this salad an ideal accompaniment to any meal or a satisfying main course for a light and healthy lunch. With its vibrant colors and irresistible flavors, this mixed greens salad is sure to become a staple in your weekly recipe rotation.

Here are our top 6 tried and tested recipes!

JESSICA B. HARRIS' MIXED GREENS



Jessica B. Harris' Mixed Greens image

These leafy vegetables are as much a staple around the world as they are in the South.

Provided by Jessica B. Harris

Time 2h55m

Number Of Ingredients 5

4 pounds mixed fresh collard, mustard, and/or turnip greens
8 bacon slices, chopped
1 ½ teaspoons kosher salt
½ teaspoon black pepper
Toppings: hot sauce; chopped onions; additional chopped, cooked bacon; and Spicy Vinegar

Steps:

  • Wash mixed fresh greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard any discolored outer leaves, and remove and discard thick ribs. Tear greens into 3- to 4-inch pieces.
  • Place chopped bacon in a large Dutch oven. Cook over medium, stirring often, until translucent and bottom of Dutch oven is coated with rendered bacon fat, about 8 minutes. Add greens and 6 cups water, and bring to a boil over medium. Reduce heat to low. Cook, uncovered, stirring occasionally, until greens are tender, about 2 hours. Stir in salt and pepper. Add desired toppings.

PERFECT MIXED GREENS



Perfect Mixed Greens image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 12

Number Of Ingredients 10

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

  • Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
  • Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g

CHEF SCOTT'S KICKIN' MIXED GREENS



Chef Scott's Kickin' Mixed Greens image

If you like greens, you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.

Provided by chefboy11

Categories     Side Dish     Vegetables     Greens

Time 1h20m

Yield 8

Number Of Ingredients 11

¼ cup olive oil
8 slices bacon, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 cloves garlic, minced
1 pound fresh collard greens, cut into 2-inch pieces
½ pound turnip greens, cut into 2-inch pieces
½ pound mustard greens, cut into 2-inch pieces
5 cups chicken broth
2 teaspoons salt
2 teaspoons ground black pepper
2 pinches red pepper flakes

Steps:

  • Heat olive oil in a large pot over medium-high heat. Cook and stir bacon in hot oil until crisp, 7 to 10 minutes. Remove bacon from pot, crumble, and return to the pot. Add onion to the bacon; cook and stir until the onion is tender, about 5 minutes. Stir garlic into the bacon mixture; cook and stir until fragrant, about 2 minutes. Add collard greens, turnip greens, and mustard greens; cook and stir until the greens start to wilt, 2 to 3 minutes.
  • Pour chicken broth into the pot; season with salt, black pepper, and red pepper flakes. Reduce heat to low, cover pot with a lid, and cook at a simmer until the greens are tender, about 45 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 10 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 4.5 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 1423.5 mg, Sugar 1.7 g

MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS



Mixed Greens with Dried Cranberries and Toasted Pecans image

Provided by Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 13

1/2 cup pecans
4 cups romaine lettuce, torn into small pieces
4 cups mesclun (mixed baby greens), washed and spun dry
1/2 cup slivered red onion
About 1/3 cup Lemon-Soy Dressing, recipe follows
4 tablespoons dried cranberries
1 large garlic clove, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons tamari soy sauce
1/8 teaspoon salt
Generous seasoning freshly ground pepper
1/2 cup mild-flavored olive oil

Steps:

  • Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
  • Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
  • Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

DARK GREENS WITH CRANBERRIES



Dark Greens with Cranberries image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

1/2 cup dried sweetened cranberries
1 cup red wine
2 tablespoons extra-virgin olive oil
4 slices bacon, chopped
1 red onion, thinly sliced
2 tablespoons chopped garlic
2 medium bundles red Swiss chard
Salt and freshly ground black pepper
Freshly grated nutmeg
1 cup turkey or chicken stock

Steps:

  • Soak berries in red wine.
  • Heat the extra-virgin olive oil in a large deep skillet over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onion, garlic and cook 3 to 4 minutes to soften. Add red chard and wilt, 2 to 3 minutes. Season greens with salt, pepper and nutmeg. Stir in cranberries and wine. Cook for 1 minute then add in stock and simmer a few minutes to combine flavors.

MIXED GREENS WITH BACON AND HERBS



Mixed Greens with Bacon and Herbs image

Categories     Salad     Leafy Green     Herb     Side     Quick & Easy     Lunch     Basil     Bacon     Winter     Tarragon     Escarole     Party     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

8 bacon slices, cut into 1/2-inch pieces
4 cups (packed) coarsely chopped escarole (from 1 head)
1 5-ounce bag mixed baby greens (about 8 cups)
4 green onions, chopped (white and pale green parts only)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh tarragon
6 tablespoons olive oil
2 tablespoons red wine vinegar

Steps:

  • Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
  • Toss escarole, mixed greens, onions, basil, cilantro, and tarragon in large bowl. Add oil; toss. Add vinegar; toss. Season salad with salt and pepper. Divide among 6 plates. Sprinkle with bacon and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Don't be afraid to experiment with different greens. There are many different types of greens that can be used in a mixed greens salad, so feel free to mix and match to find your favorite combination.
  • Add some crunch. Nuts, seeds, and croutons are all great ways to add some crunch to your salad.
  • Don't overdress your salad. A little bit of dressing goes a long way, so be careful not to add too much.
  • Serve your salad immediately. This will help to prevent the greens from wilting.

Conclusion:

Mixed greens salads are a healthy and delicious way to get your daily dose of vegetables. They are also a great way to use up leftover ingredients. With so many different variations to choose from, there is sure to be a mixed greens salad that everyone will enjoy. So next time you are looking for a quick and easy meal, give a mixed greens salad a try!

Related Topics