Skip to main content

Pancetta and pine nut salad

Pine kernels have many of the healthful properties other nuts have. They are a great addition to any salad. Use a variety of salad leaves, such as rocket, red leaf, green leaf, and Romaine to round it off. The more antioxidant rich the leaves, the healthier the salads.

Ingredients

6 sli pancetta (cut into small pieces)
2 oz pine nuts (toasted)
1 scallion (thinly sliced)
1⁄2 lemon (juice only)
  salt
4 c salad leaves (mixed salad leaves)

Instructions

Place in a non-stick frying pan and cook over low heat for approximately 2-3 minutes. Set aside.

Prepare the salad in a bowl add your salad leaves and toss with 2 tablespoons olive oil, the juice of half a lemon and a little salt.

Serve salad onto individual plates and top with pancetta, a few pine nuts and a few spring onion slices, and enjoy.

Total time
20 minutes
Cooking time
5
Preparation time
15
Yield
4 servings

Notes

For additional taste, add a little grated Parmesan cheese but mind, the salad will not be dairy free if you add cheese.

Source

North American cuisine

easy, pan, fry, mix
salads, lunch
American food recipes
Food in U.S.A.