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Spinach Salad with Dried Plums & Pancetta

Prep Time 15 minutes    Cook Time 5 minutes     Serves 4


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 (prunes), 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.

Nutritional Information

Calories                                  539

Cholesterol                           51mg

% of Calories from Fat          75%

Total Fat                                 42g

Sodium                                   605mg

Carbohydrates                       24g

Protein                                    10g

Fiber                                        4g

Potassium                                751mg


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