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Arugula Salad with Pancetta, Olives, and Parmigiano Recipe

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1 vote | 1451 views
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Servings: 4
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Ingredients

Cost per serving $1.27 view details
  • 6 thin slices pancetta
  • 1 and 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 800g (loosely packed) arugula
  • 85g Kalamata olives, pitted, halved
  • Parmigiano cheese shavings

Directions

  1. Arrange pancetta in single layer in medium non-stick skillet.
  2. Cook pancetta over medium heat, until browned and crispy (do not turn), about 7-8 minutes.
  3. Transfer to paper towels to drain.
  4. Whisk olive oil and lemon juice in small bowl.
  5. Season the dressing with salt and pepper.
  6. Place arugula and olives in medium bowl; toss with dressing.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 67g
Recipe makes 4 servings
Calories 90  
Calories from Fat 45 50%
Total Fat 5.01g 6%
Saturated Fat 1.22g 5%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 789mg 33%
Potassium 153mg 4%
Total Carbs 2.33g 1%
Dietary Fiber 0.7g 2%
Sugars 0.09g 0%
Protein 9.03g 14%

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