• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsNatrium, Manganese, Iron

Ingredients Jump to Instructions ↓

  1. 12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Boston

  2. 1 large bunch arugula , coarse stems discarded

  3. 6 scallions, thinly sliced diagonally

  4. 2 tablespoons finely chopped chives

  5. 9 bacon slices (1/2 pound)

  6. 1 1/2 cups cider vinegar

  7. 1/4 cup granulated sugar

  8. 1/4 cup packed light brown sugar

  9. 1 1/2 teaspoons kosher salt

Instructions Jump to Ingredients ↑

  1. Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.

  2. Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)

  3. Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.


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