Mixed leafy greens with warm bacon dressing

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  • Serving: 8 People

Though salads aren't at the top of most Thanksgiving menu plans, serving a hearty salad alongside your other Thanksgiving side dishes is a fresh change from the typically carb-heavy accompaniments to the meal. This salad zings with tangy, smoky flavor from the dressing.


  • 10 cups torn, mixed greens (such as escarole, spinach, raddichio, endive, red leaf lettuce)
  • 1/4 small red onion, very thinly sliced
  • 3/4 cup crumbled gorgonzola cheese
  • 3 slices lean bacon
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper to taste


  1. In a large bowl, toss mixed greens, onion, and gorgonzola together; set aside.
  2. In a skillet over medium heat, cook bacon until browned and crisp. Remove bacon, crumble, and set on a paper towel to drain. Reduce heat to low.
  3. Pour grease out of skillet and add olive oil, vinegar, and mustard whisking to combine. Heat through and add bacon. Remove from heat and season with black pepper.
  4. Drizzle half of the dressing onto the salad, scraping the bacon bits out of the skillet. Serve immediately with remaining dressing on the side.