Cranberry, Bacon and Blue Cheese Pasta Salad

 

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)

• 1 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.
• 2 Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 6 to 8 minutes or until crisp. Drain on paper towels.
• 3 In small bowl, combine Seasoning mix from packet, juice and oil. In large bowl, stir together cooked pasta and remaining ingredients except cheese.
• 4 Just before serving, toss salad with dressing and sprinkle with cheese.