Recipe information
Yield
6 Servings
Ingredients
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
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Preparation
Step 1
Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
Step 2
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.