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Spinach salad with gorgonzola and pancetta

Vegetables and salads | Easy | 30 minutes
Vegetables and salads
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 310
  • Lipides 26 g 40 %
    • Saturated fat  10 g
    • 51 %
  • Cholesterol 60 mg
  • Sodium  510 mg 21 %
  • Carbohydrate 9 g 3 %
    • Fibre  3 g 4 %
    • Sugars  4 g
  • Protein 13 g
    • Vitamin A 80 %
    • Vitamin C 30 %
    • Calcium 20 %
    • Iron 15 %
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Recipe details

Ingredients

Salad

Dressing

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Directions

  1. Brown the pancetta in a non-stick skillet. Set aside to cool.
  2. Place the spinach, endive, gorgonzola, sunflower seeds, and pancetta in a bowl. Blend olive oil, balsamic vinegar, and honey in a small bowl. Season with salt and pepper to taste. Add to salad and gently toss.
  3. Serve with The Pumpernickel or Sunflower loaf for a light meal, and with grilled meat for a heartier meal.
VARIATION:
  • Add pieces of honeydew melon for a fresh touch.
TIP:
  • If you don't have pancetta, use real crumbled bacon. A short cut that will be just as delicious!
  • *To toast sunflower seeds, heat a small non-stick skillet over medium heat. Add seeds and cook for about 1 minute, or until aromatic and lightly toasted.

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