Spinach Salad with Dried Plums & Pancetta
Spinach, dried plums and feta plus a warm pancetta dressing equals a salad that's a bit out of the ordinary.
8 ounces pancetta, finely chopped
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1 bag (10 ounces) baby spinach
3/4 cup (about 4 1/2 ozs) coarsely chopped dried plums, divided
1/2 cup thinly sliced red onion
1/4 cup crumbled feta cheese
In nonstick skillet, cook pancetta over medium heat 5 minutes or until crisp, stirring occasionally. Using slotted spoon, remove pancetta to paper towels. Pour off drippings, reserving 2 tablespoons in pan. Add olive oil and vinegar to reserved drippings; whisk together over low heat until dressing is blended.
In large bowl, combine spinach, dried plums and onion. Add enough dressing to coat; toss lightly. Arrange salad on 4 plates; sprinkle with feta cheese. Serve immediately.
Tip: Bacon can be used in place of pancetta, if desired. Proceed as recipe directs.
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