Green: Spinach Salad With Grapes and Pancetta
Source of Recipe
California Table Grape Commission
List of Ingredients
2 (10-ounce) bunches spinach leaves, washed and dried
3 tablespoons balsamic vinegar
� cup extra-virgin olive oil
� teaspoon salt
� teaspoon ground black pepper
� cup (4 ounces) pancetta or bacon
� cup pine nuts
1 cup red, black or green seedless grapes
� cup red onion, thinly sliced (about 1/4 medium onion)
2 ounces Parmesan cheese, shaved or grated
Recipe
Place spinach in large bowl; set aside.
In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside.
In large saut� pan, cook pancetta over medium-high heat until almost crisp, about 5 to 7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add grapes and red onions; continue to cook for 1 minute. Add balsamic dressing and bring to a boil, about 30 seconds.
Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.
Makes 6 servings.
PER SERVING: Cal 294 (80% fat) Fat 26 g Fiber 2 g Chol 19 mg Sodium 430 mg Carb 10 g
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