Pancetta Arugala Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Pancetta Arugala Salad calories by ingredient


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Number of Servings: 2


    4 - 5 oz Bag Arugala
    2oz Diced Pancetta
    3 Tbsp Balsamic Vinegar
    2 large Eggs


To make an entree simply salt and pepper to 1, 6 - 8oz chicken breast, then Grill. Slice and divide for each person. (Again, this dish is designed for two.)
Then serve with a Baked sweet Potato for each, 1/2 Tbsp of unsalted butter for each. Or simply oven roast your favorite veggies (I like Zucchini and Eggplant together).


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.