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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
¼ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup (4 ounces) pancetta or bacon
¼ cup pine nuts
1 cup red, black or green seedless grapes
½ 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 sauté 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