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By: Lucky Supermarkets


Spinach Salad

Spice up your spinach salad with grapes and a little pancetta.


2 bunches (10 oz.) spinach leaves, washed and dried
1 cup red, black or green California seedless grapes
3 tablespoons balsamic vinegar
1/2 cup (4 oz.) pancetta or bacon
1/4 cup extra virgin olive oil
1/2 cup red onion, thinly sliced (about ΒΌ medium onion)
1/2 cup (2 oz.) parmesan cheese, shaved or grated
1/4 cup pine nuts
1/4 tsp. salt
1/4 tsp. black pepper, ground


Makes 6 servings

Place spinach in large bowl, set aside.  In small bowl, combine balsamic vinegar, olive oil, salt and pepper.  Set aside.  In large sauté pan, cook pancetta over medium-high heat until almost crisp, about 5 to 7 minutes.  Do not drain fat.  Add pine nuts to the pancetta and cook, stirring constantly, until they become lightly toasted, about 2 minutes.  Add the grapes and red onions; continue to cook for 1 minute, or until warmed through.  Pour balsamic dressing over the pancetta mixture and bring to a boil.  Turn off heat and pour hot dressing over prepared spinach.  Toss quickly to coat leaves.  Salad should be barely warm.  Arrange on a serving platter or individual plates.  Sprinkle with the 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.

Last Updated Thursday, September 03, 2015 - 05:48 AM.
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