A Nice Salad With Lots Of Stuff In It Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 14–18 minutes until crisp to your liking. Remove and transfer to a paper towel–lined plate to drain and cool. When cool, chop into 1/2-inch pieces.

Make dressing

In a small bowl or jar add 3 tbs olive oil, 2 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning (add more honey if you prefer sweeter, or more vinegar for tang).

Place 6 cups mixed salad greens in a large salad bowl. Add 1 cup halved cherry tomatoes, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion. Sprinkle 1/2 cup crumbled blue cheese and 3/4 cup shredded sharp cheddar evenly over the greens. Add 1/2 cup dried cranberries and 1/2 cup toasted nuts if using. Add the chopped bacon pieces.

Drizzle about half of the dressing over the salad (reserve extra for guests to add more). Gently toss with salad tongs until ingredients are lightly coated and evenly distributed. Taste and add additional dressing, salt, or pepper if needed. Serve immediately so the bacon stays crisp and the greens remain fresh.