prt-51 - scale=1| serves2

Recipe to Print-Arugula Salad with Olives, Pancetta, and Parmesan Shavings - Copy

$scale_by Recipe Name: Arugula Salad with Olives, Pancetta, and Parmesan Shavings - Copy Source: Submitted by: Last Modified: Course: Salad Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 2 Inactive Prep Time: 0.00 Minutes Original Num Servings: 2 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $6.71 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 4 Cups arugula loosely packed 0.33 Cup olives, Kalamata pitted and halved Directions: Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain. Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00