Name: Artichoke and Hearts of Palm Salad with Pancetta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 ounces diced pancetta; 5 ounces hearts of romaine lettuce (or greens of choice); 3/4 cup artichoke hearts, drained; 3/4 cup hearts of palm, rinsed and drained; 1/4 cup blue cheese crumbles; 1 tablespoon Creamy Herb-Dijon Vinaigrette; Fresh cracked pepper, to taste

Ingredients

Units Scale

4 ounces diced pancetta
5 ounces hearts of romaine lettuce (or greens of choice)
3/4 cup artichoke hearts, drained
3/4 cup hearts of palm, rinsed and drained
1/4 cup blue cheese crumbles
1 tablespoon Creamy Herb-Dijon Vinaigrette
Fresh cracked pepper, to taste

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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.

Author: Cortney Sparkman
Prep Time: 5 mins.
Cook Time: 10 mins.
Category: Salads
Method: Stovetop
Cuisine: American