- 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
- Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
- 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.