Ingredients

• 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

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Instructions

1. Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain.
2. 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.