Pancetta Arugala Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
4 - 5 oz Bag Arugala 2oz Diced Pancetta3 Tbsp Balsamic Vinegar 2 large Eggs
1. Put eggs into a 1 quart sauce pan. Cover with water and set on stove, turn burner onto High. Set time for 15 minutes.
2. Meanwhile, wash Arugala and let dry.
3. Shred the Pancetta with hands.
4. When eggs are done, drain and cover in ice, let stand for 5 minutes.
5. When cool, peel the eggs and dice them.
6. Toss together all ingredients, let sit for 5 minutes then toss again.
Serving Size: This salad serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user JDGATLANTA.
2. Meanwhile, wash Arugala and let dry.
3. Shred the Pancetta with hands.
4. When eggs are done, drain and cover in ice, let stand for 5 minutes.
5. When cool, peel the eggs and dice them.
6. Toss together all ingredients, let sit for 5 minutes then toss again.
Serving Size: This salad serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user JDGATLANTA.
Nutritional Info Amount Per Serving
- Calories: 156.7
- Total Fat: 10.2 g
- Cholesterol: 186.0 mg
- Sodium: 350.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.8 g
- Protein: 10.5 g
Member Reviews