Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.36 Kcal (814 kJ) | ||
| Calories from fat | 147.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.42g | 25% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 334.97mg | 14% | |
| Potassium | 356.06mg | 8% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 1.6mg | 9% | |
| Calcium | 68mg | 7% | |
| Amount Per 100 g | |||
| Calories | 154.79 Kcal (648 kJ) | ||
| Calories from fat | 117.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 25% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 4% | |
| Sodium | 266.77mg | 14% | |
| Potassium | 283.56mg | 8% | |
| Total Carbs | 7.34g | 3% | |
| Sugars | 3.46g | 17% | |
| Dietary Fiber | 1.89g | 9% | |
| Protein | 3.28g | 8% | |
| Vitamin C | 11.6mg | 24% | |
| Iron | 1.3mg | 9% | |
| Calcium | 54.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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