Spinach Salad with Crispy Pancetta and Candied Nuts
User Reviews
0
0 reviews
Unrated
Spinach Salad with Crispy Pancetta and Candied Nuts
Report
Spinach salad with crispy pancetta and candied nuts is a hearty winter salad that will satisfy your sweet and salty cravings.
Share:
Ingredients
- 1 spinach 5 ounce package
- 1 pancetta diced, 4.4 ounce package
- 1 cup pecan assorted chopped nuts
- 1 cup almond assorted chopped nuts
- 1 tablespoon butter
- 1/2 cup granulated sugar
- 1-2 tablespoons dried cranberries
- 1 tablespoon shallot finely chopped
Dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lemon juice
- 1 clove garlic minced
- 1/2 teaspoon smoked paprika
- black pepper to taste
Instructions
- Combine the dressing ingredients and set aside.
- In separate pans (I used skillets), fry the diced pancetta until crispy, and cook the nuts until they've caramelized. To cook the nuts, add the butter, nuts, and sugar to a pan on medium heat, and stir frequently until the sugar has melted and they've slightly browned. Be careful as they can burn easily. Once the nuts are done, put them on a plate or a piece of parchment paper or foil and spread them out so they don't all stick together. Set the pancetta and nuts aside to cool for a few minutes.
- Add your spinach and the rest of the salad ingredients to a large salad bowl. You can either add the nuts and pancetta on top or toss in with the rest of the salad. I suggest leaving most of the pancetta fat in the pan when you're adding it to the salad.
Notes
- I bought a package of pre-diced pancetta. You can of course adjust the amount to your liking, especially if you can't find a package that's exactly 4.4 ounces.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
