MITCHELL’S MINISTRY SALAD WITH HOT ORANGEBACON DRESSING

To make this stack salad more substantial and colorful, four different tender leaf greens are torn in large pieces and piled high on a dinner plate. The hot bacon dressing enhanced by orange and cranberry on this salad brings warmth and heartiness to supper.

2 cups torn butter or bibb lettuce, washed and dried 2 cups torn green leaf lettuce, washed and dried

2 cups torn red leaf lettuce, washed and dried

2 cups baby spinach ½ cup very thinly sliced English cucumber or apple

½ cup thinly sliced scallions (green parts only) 1 tablespoon orange

zest

½ pound thick-cut bacon, cut into ¼inch strips

¼ cup apple cider

vinegar

3-4 tablespoons fresh

orange juice

¼ cup finely chopped

dried cranberries Salt and pepper to

taste

Place the greens, cucumber or apple, scallions and orange zest in a large bowl. Toss to combine.

Place 2 layers of paper towel over a plate. Set aside. Place a large cast-iron skillet over medium-high heat and add the bacon. Cook until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon bits to the plate to drain. Do not discard the bacon fat.

Quickly, whisk the vinegar, orange juice, and cranberries into the pan with the hot bacon fat. Pour immediately over the salad. Add the bacon bits. Season with salt and pepper. Using tongs, toss to fully coat. Transfer to a dinner plate. Pile the salad high. Serve.

Serves 6.

Per serving: 216 calories (percent of calories from fat, 59), 9 grams protein, 14 grams carbohydrates, 4 grams fiber, 15 grams total fat (5 grams saturated), 25 milligrams cholesterol, 362 milligrams sodium.