DIRECTIONS

Place spinach in large bowl, set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large sauté pan, cook pancetta over medium-high heat until almost crisp, about 5-7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add grapes and red onions; continue to cook for 1 minute. Add balsamic dressing and bring to a boil, about 30 seconds. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.

Ingredients

2 bunches (10 oz.) spinach leaves, washed and dried
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 tsp black pepper, ground
1/2 cup (4 oz.) pancetta or bacon
1/4 cup pine nuts
1 cup red, black or green California seedless grapes
1/2 cup red onions, thinly sliced (about 1/4 medium onion)
1/2 cup (2 oz.) parmesan cheese, shaved or grated

DIRECTIONS

Place spinach in large bowl, set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large sauté pan, cook pancetta over medium-high heat until almost crisp, about 5-7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add grapes and red onions; continue to cook for 1 minute. Add balsamic dressing and bring to a boil, about 30 seconds. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.

Notes

This is a Gluten-free recipe

Servings

makes 6 servings

Nutritional Information

Calories 294; Protein 8 g; Carbohydrates 10 g; Fat 4 g (Calories from Fat 22%); Cholesterol 19 mg; Sodium 430 mg; Fiber 2 g.