Arugula Salad with Olives, Pancetta and Parmesan
This salad is so simply assembled, you'd never believe it could be this good!
Servings: 2 servings
Ingredients
- 1 ounce pancetta, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 cups arugula
- 10 whole pitted kalamata olives, sliced in half
- ¼ cup shaved Parmesan cheese
Instructions
- Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
- Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper.
- Place arugula and olives in medium bowl; toss with dressing. Divide salad between two plates. Top with pancetta and Parmesan shavings.
Notes
- Pancetta can usually be found in your grocery store's deli section.
Nutrition
Serving: 1serving | Calories: 189kcal | Carbohydrates: 3g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 383mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1072IU | Vitamin C: 9mg | Calcium: 216mg | Iron: 1mg