RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1719
| View Recipe |
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| Recipe Name: |
Arugula Salad with Olives, Pancetta, and Parmesan Shavings |
| Source: |
, February 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Cups arugula loosely packed
0.33 Cup olives, Kalamata pitted and halved
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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. |
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| Nutrition per Serving: |
| Calories: |
196 |
Total Carbs: |
3.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
12.0 |
Fat: |
16.3 |
Protein: |
6.25 |
| Fiber: |
0.85 |
Sodium: |
331.50 |
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