Spinach Salad with Grapes and Pancetta
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 19
- Sodium
- 299
Ingredients
2 bunches (10 oz.) spinach leaves, washed and dried
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 tsp black pepper, ground
1/2 cup (4 oz.) pancetta or bacon
1/4 cup pine nuts
1 cup fresh California grapes
1/2 cup red onions, thinly sliced (about 1/4 medium onion)
1/2 cup (2 oz.) parmesan cheese, shaved or grated
Directions
- Place spinach in large bowl, set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large saute pan, cook pancetta over medium-high heat until almost crisp, about 5-7 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.
- Nutritional analysis per serving: Calories 294; Protein 8 g; Fat 26 g; Calories from Fat 76%; Carbohydrates 10 g; Cholesterol 19 mg; Fiber 2 g; Sodium 430 mg.