Cranberry Bacon And Blue Cheese Pasta Salad Recipe

Ingredients

1

                        box (7.5 oz) Betty Crocker™ Suddenly Salad® ranch and bacon salad mix

6

slices bacon, cut into 1/2 inch slices

3/4

cup cranberry-pomegranate juice

1/4

cup olive oil or vegetable oil

3

cups chopped romaine lettuce (6 leaves)

1

cup sweetened dried cranberries

1

cup coarsely chopped pecans, toasted

1

medium stalk celery, sliced (1/2 cup)

1/3

cup thinly sliced red onion

4

oz Roquefort or other blue cheese, crumbled (1 cup)

Preparation

Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes or until crisp. Drain on paper towels.

In small bowl, combine Seasoning mix from packet, juice and oil. In large bowl, stir together cooked pasta and remaining ingredients except cheese.

Just before serving, toss salad with dressing and sprinkle with cheese.

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