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Nutrition Facts
| Serving Size | |
| Amount Per Serving |
| Calories | 294 |
| % Daily Value |
| Total Fat 26g | 80% |
| Sodium 430mg | |
| Total Carbohydrate 10g | 14% |
| Dietary Fiber 2g | 3% |
| Protein 8g | 11% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
10 min. |
20 min. |
6 |
294 |
Spinach Salad with Grapes and Pancetta
Recipe courtesy of California Table Grape Commission
Ingredients:
| 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 |
Instructions:
| 1 | Place spinach in large bowl, set aside. |
| 2 | In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. |
| 3 | In 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. |
| 4 | 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. |
