Best 10 Mixed Greens With Bacon Cranberries Recipes

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Mixed greens with bacon, cranberries, and a tangy vinaigrette is a delicious and satisfying side dish or main course salad. The combination of sweet, salty, and tart flavors is sure to please everyone at your table. This versatile dish can be made with a variety of different greens, such as spinach, kale, or arugula. The addition of bacon and cranberries adds a smoky, savory flavor to the salad, while the vinaigrette provides a bright and tangy dressing. Whether you are looking for a quick and easy weeknight meal or a special side dish for a holiday gathering, mixed greens with bacon, cranberries, and vinaigrette is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Good ole country collard greens with bacon and onion. These are so hearty and satisfying, even those who say "I don't like greens" will eat these up! You might even get a "Wow!" after the first bite and a "not at all like I remember them tasting". You can eat them alone but they're best with hot buttered cornbread. Mustard and turnip greens are great this way too. Enjoy!

Provided by MA McBridges

Categories     Side Dish     Vegetables     Greens

Time 1h35m

Yield 8

Number Of Ingredients 8

½ pound bacon ends and pieces
1 large white onion, chopped
1 tablespoon minced garlic
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups water
2 bunches collard greens, coarsely chopped

Steps:

  • Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
  • Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
  • Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 304.9 mg, Sugar 1.1 g

COLLARD GREENS WITH BACON



Collard Greens with Bacon image

Stewing the collard greens a few hours ahead of time allows their flavor to deepen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

2 bunches collard greens, stemmed
3 teaspoons vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons cider vinegar
1 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Working in batches, stack greens; cutcrosswise into 2-inch-thick strips. Gatherstrips; cut crosswise into 2-inch pieces.Transfer to a large bowl of cold water;swish to remove grit. Transfer greens toa colander using a slotted spoon; letdrain. Repeat until greens are free of grit.
  • Heat oil in a very large skillet overmedium-high heat. Add onion andbacon; cook until onions are translucent,about 4 minutes. Add greens; cook, stirring,until greens begin to wilt and arereduced in volume.
  • Raise heat to high; add vinegar. Cook,scraping up brown bits from bottom ofskillet, until vinegar has evaporated,about 1 minute.
  • Add stock; reduce heat. Simmer, covered,until greens are just tender, 12 to 14minutes. If making ahead, refrigerate,covered; reheat over low heat.

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 CRISPY BACON, GOAT CHEESE, AND FRIED EGG



Mixed Greens with Crispy Bacon, Goat Cheese, and Fried Egg image

Categories     Salad     Egg     Fry     Goat Cheese     Bacon     Spring     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

4 thick bacon slices, coarsely chopped
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
6 cups mixed baby greens
4 ounces soft fresh goat cheese, crumbled
4 large eggs
2 tablespoons water

Steps:

  • Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off and discard all but 1 tablespoon drippings from skillet.
  • Whisk vinegar and mustard in large bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Transfer 1 tablespoon dressing to small bowl; set aside. Add greens to large bowl with dressing; toss to coat. Divide greens among 4 plates. Scatter goat cheese and bacon pieces over each salad.
  • Heat drippings in same skillet over medium heat. Gently break eggs into skillet; cook until whites begin to set, about 1 minute. Add 2 tablespoons water to skillet; cover and cook until whites are set and yolks are softly set, about 2 minutes. Using spatula, top each salad with 1 egg. Sprinkle eggs with salt and pepper. Drizzle lightly with reserved 1 tablespoon dressing and serve.

MIXED GREENS WITH BACON & CRANBERRIES



Mixed Greens with Bacon & Cranberries image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (3/4 cup each).

Number Of Ingredients 15

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
VINAIGRETTE:
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

Steps:

  • 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., 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 : Calories 149 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.

SMOKY GREENS WITH CRANBERRIES



Smoky Greens with Cranberries image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 tablespoon extra-virgin olive oil
4 slices hickory or applewood smoked bacon, chopped
1 1/2 pounds kale, washed and dried in clean kitchen towels
Salt and pepper
A little freshly grated nutmeg, to taste
A handful dried sweetened cranberries
1 cup chicken stock

Steps:

  • Heat a high sided skillet over medium high heat. Add the extra-virgin olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries and sweeten greens.

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.

MIXED GREENS WITH STRAWBERRIES



Mixed Greens with Strawberries image

So quick and easy to prepare, this is a busy mom's dream recipe. If you're in a rush, go ahead and use red wine vinaigrette for the homemade dressing. -Mary Perso, Brookfield, WI

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 package (5 ounces) spring mix salad greens
1 cup sliced fresh strawberries
2 tablespoons sliced almonds, toasted
DRESSING:
2 tablespoons sugar
2 tablespoons canola oil
4 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard

Steps:

  • Combine the salad greens, strawberries and almonds in a large bowl. Whisk dressing ingredients in a small bowl; pour over salad mixture and toss to coat.

Nutrition Facts :

MIXED GREENS WITH 5-SPICED BACON AND POACHED EGG



Mixed Greens With 5-Spiced Bacon and Poached Egg image

This takes the classic French bistro salad and gives an innovative twist with Chinese 5 Spice-scented apples and candied bacon.We have been trying out new salads and/or sides for the Cafe Ponce, found this on McCormick Gourmet.com.;)

Provided by Manami

Categories     Apple

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces bacon, sliced 1/4-inch thick (about 6 to 8 slices)
1/4 cup honey
1 teaspoon Chinese five spice powder
2 tablespoons water
1 tablespoon lemon juice (the real thing)
1/2 teaspoon Chinese five spice powder
1 large fuji apple, cored and thinly sliced
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon Chinese five spice powder
8 cups assorted greens or 8 cups european mixed salad greens
1 tablespoon white wine vinegar
6 large eggs
Chinese five spice powder

Steps:

  • FOR THE BACON:.
  • Preheat oven to 400°F
  • Arrange bacon slices in single layer on foil-lined 15x10x1-inch baking pan.
  • Bake 15 minutes or until bacon edges begin to curl.
  • Remove pan from oven.
  • Carefully drain drippings into glass measuring cup; set aside.
  • Microwave honey and Chinese five spice in small microwavable bowl on HIGH 30 seconds, stirring after 15 seconds.
  • Brush bacon with honey mixture.
  • Bake 10 minutes longer or until bacon is browned and crisp.
  • Carefully drain any additional drippings into measuring cup.
  • Cool bacon on wire rack & break into bite-size pieces, then set aside.
  • FOR THE SALAD:.
  • Mix water, lemon juice and Chinese five spice in small bowl.
  • Add apple slices; toss to coat well; set aside.
  • Mix 1/4 cup of the warm bacon drippings, vinegar, shallots, mustard and pepper in small bowl with wire whisk until well blended; set aside.
  • FOR THE POACHED EGGS:.
  • Ffill large deep saucepan with 2 inches of water.
  • Add 1 tablespoon vinegar & bring to boil.
  • Reduce heat to medium.
  • Break 1 egg into small dish.
  • Carefully slide egg into simmering water (bubbles should begin to break the surface of the water).
  • Repeat with remaining eggs.
  • Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken.
  • Carefully remove eggs with slotted spoon.
  • Drain on paper towels.
  • TO SERVE:
  • Divide greens among 6 plates.
  • Top each with a poached egg.
  • Sprinkle egg with additional Chinese five spice.
  • Arrange drained apple slices and bacon around salad.
  • Warm dressing if needed and drizzle over salads.
  • Serve immediately.

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: The fresher the ingredients, the better your salad will taste. Look for crisp greens, plump cranberries, and smoky bacon.
  • Don't overdress the salad: A little bit of dressing goes a long way. If you add too much, the salad will become soggy and oily.
  • Add the dressing just before serving: This will help prevent the salad from getting wilted.
  • Serve the salad immediately: Mixed greens are best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and combine them just before serving.

Conclusion:

Mixed greens with bacon and cranberries is a delicious, healthy, and easy-to-make salad that is perfect for any occasion. With its vibrant colors, sweet and savory flavors, and crunchy texture, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!

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