Spinach Pancetta And Pine Nut Salad Recipes

WARM SPINACH SALAD WITH PANCETTA DRESSING

Steps:

• Combine the spinach and red onions in a large bowl.
• Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
• In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
• To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
• Serve in a salad bowl, garnished with pine nuts.

SPINACH SALAD WITH PANCETTA AND FRIED EGGS

Steps:

• In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
• Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
• Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
• Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH PARMESAN PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 30 sec.; drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl.
• Add remaining ingredients; mix lightly.

SPINACH SALAD WITH GRAPES AND PANCETTA

Steps:

• Place spinach in large bowl, set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large saute 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.
• Nutritional analysis per serving: Calories 294; Protein 8 g; Fat 26 g; Calories from Fat 76%; Carbohydrates 10 g; Cholesterol 19 mg; Fiber 2 g; Sodium 430 mg.

ORZO WITH SPINACH AND PINE NUTS

Steps:

• In a large saucepan, cook pasta according to package directions. , Meanwhile, in a Dutch oven over medium heat, cook the pine nuts, garlic, basil and pepper flakes in oil and butter just until nuts are lightly browned., Add the spinach, salt and pepper; cook and stir just until spinach is wilted, 4-5 minutes longer. Transfer to a large bowl., Drain pasta. Stir into spinach mixture. Drizzle with vinegar; sprinkle with cheese and tomato.

SPINACH WITH PANCETTA

Steps:

• Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
• Heat the pancetta in a skillet and cook until rendered of fat.
• Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.

SPINACH, PEAR AND PANCETTA SALAD

Steps:

• Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.

SPINACH, FETA AND PINE NUT SALAD

Steps:

• Place the washed spinach with the feta, onion and pine nuts in a bowl.
• Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.
• Serve.

SPINACH AND BASIL SALAD WITH PINE NUT DRESSING

Steps:

• Dressing:.
• Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree.
• Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Salad:.
• Toss spinach and basil in large bowl .
• Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss.
• Divide greens among plates, top with cheese and remaining pine nuts and serve.

SPINACH SALAD WITH PECORINO, PINE NUTS, AND CURRANTS

Steps:

• Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
• Toss spinach with vinaigrette in large bowl. And cheese and toss.

SAUTEED SPINACH WITH TOASTED PINE NUTS

Steps:

• Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
• Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

SPINACH SALAD WITH PENNE

Steps:

• Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the spinach, cheese, vinaigrette, pine nuts, basil and pasta. Serve immediately.

SAUTEED SPINACH WITH CRISP PANCETTA

Steps:

• Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
• Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.

SPINACH, PANCETTA, AND PINE NUT SALAD

Steps:

• Pour pine nuts into a small nonstick frying pan. Toast over medium heat, shaking pan often, until nuts are pale gold (2 to 3 minutes). Pour out of pan and set aside.
• Increase heat to medium-high. To pan, add pancetta and oil. Cook, stirring often, until pancetta is brown and crisp, about 3 minutes. Remove from pan with a slotted spoon and drain on paper towels; set aside.
• Add shallot to pan and cook for 1 minute; then stir in vinegar and mustard. Remove pan from heat and set aside.
• Place spinach, green onion, egg, and pancetta in a medium bowl; pour in hot dressing and toss to coat evenly. Top with pine nuts. Serve immediately. Add pepper to taste.