Festive Red & Green Salad with Blue Cheese, Red Raisins & Bacon

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1/2 head radicchio, chopped, about 2 cups

1 5-ounce bag spring mix salad greens

1 8-ounce package Sunsweet Jumbo Red Raisins, 1 1/2 cups

1/4 red onion, thinly sliced, about 1/2 cup

3 tablespoons balsamic vinegar

3 tablespoons olive oil

1/4 teaspoon freshly ground black pepper

4 ounces crumbled blue cheese, 1/2 cup

1/2 cup toasted pecans, coarsely chopped

4 slices bacon, cooked crisply, diced


In large serving bowl, place radicchio, greens, raisins and onion.
In small bowl, whisk together vinegar and oil, stir in salt and pepper. Pour dressing over salad; toss gently and thoroughly.
Add blue cheese, pecans and bacon; toss again and serve immediately.

*To toast nuts, place on a shallow baking sheet and bake at 350 degrees F. for 10 minutes, until lightly toasted.

Makes 8-10 cups, about 6-8 servings.