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Light, simple and full of flavor, this Artichoke and Hearts of Palm Salad with Pancetta is one of my favorite salads. It’s perfect for when you’re craving a side salad with soup or you can add chicken or salmon and make it a meal. I serve it with my Creamy Herb-Dijon Vinaigrette but the flavors in this salad work well with a Balsamic or Italian dressing as well.


Artichoke and Hearts of Palm Salad with Pancetta
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Ingredients
- 4 ounces diced pancetta
- 5 ounces hearts of romaine lettuce or greens of choice
- ¾ cup artichoke hearts drained
- ¾ cup hearts of palm rinsed and drained
- ¼ cup blue cheese crumbles
- 1 tablespoon Creamy Herb-Dijon Vinaigrette
- Fresh cracked pepper to taste
Instructions
- Over medium heat, saute the diced pancetta until crispy (about 5-7 minutes). Remove the pancetta from the skillet and drain on paper towels.
- Divide all other ingredients between two bowls and toss evenly with my Creamy Herb-Dijon Vinaigrette or your favorite salad dressing. Toss the pancetta into the salad and enjoy!
Notes
- I like to use diced pancetta, but feel free to use sliced pancetta or prosciutto in this recipe.
- Bulk up your salad with protein – cannellini beans, chickpeas, edamame, chicken and salmon are all delicious options.