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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 26g80%
Sodium 430mg
Total Carbohydrate 10g14%
 Dietary Fiber 2g3%
Protein 8g11%
Prep Time
Cook Time
Total Time

10 min.

10 min.

20 min.



Spinach Salad with Grapes and Pancetta

Recipe courtesy of California Table Grape Commission


1 1/2 c. red seedless grapes
2 bunches (10 oz.) spinach leaves, washed and dried
3 Tbsp. Balsamic vinegar
1/4 c. extra virgin olive oil
1/4 tsp. black pepper, ground
1/2 c. (4 oz.) pancetta or bacon
1/4 c. pine nuts
1/2 c. red onions, thinly sliced (about 1/4 medium onion)
1/2 c. (2 oz.) Parmesan cheese, shaved or grated


1Place spinach in large bowl, set aside.
2In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside.
3In large sauté 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.
4Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.