Spinach, Pancetta, and Pine Nut Salad Recipe

Spinach, Pancetta, and Pine Nut Salad Recipe

  • 2 tablespoons pine nuts
  • 2 ounces Safeway SELECT Primo Taglio Sliced Pancetta
  • 2 teaspoons Safeway SELECT Verdi Olive Oil
  • 2 teaspoons minced shallot
  • 2 tablespoons raspberry vinegar
  • 1 teaspoon coarse-grain mustard
  • 4 cups lightly packed baby spinach leaves, rinsed and crisped
  • 2 tablespoons thinly sliced green onion
  • 1 Safeway SELECT Organic Large Egg, hard-cooked and finely chopped
  • Fresh-ground pepper
  1. Pour pine nuts into a small nonstick frying pan. Toast over medium heat, shaking pan often, until nuts are pale gold (2 to 3 minutes). Pour out of pan and set aside.
  2. Increase heat to medium-high. To pan, add pancetta and oil. Cook, stirring often, until pancetta is brown and crisp, about 3 minutes. Remove from pan with a slotted spoon and drain on paper towels; set aside.
  3. Add shallot to pan and cook for 1 minute; then stir in vinegar and mustard. Remove pan from heat and set aside.
  4. Place spinach, green onion, egg, and pancetta in a medium bowl; pour in hot dressing and toss to coat evenly. Top with pine nuts. Serve immediately. Add pepper to taste.
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