Iceberg Wedge with Pancetta

Iceberg Wedge with Pancetta Recipe
Photo: Oxmoor House
Pancetta, unsmoked Italian bacon, updates this classic, but you can also use regular bacon in its place.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 64
Caloriesfromfat 27 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.7 g
Polyfat 0.7 g
Protein 3.7 g
Carbohydrate 9.9 g
Fiber 0.8 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 251 mg
Calcium 71 mg

Ingredients

Cooking spray
1 ounce pancetta, diced (about 3 tablespoons)
1 head iceberg lettuce
1 cup chopped tomato
1/2 cup diced English cucumber

Preparation

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; cook 3 minutes or until crisp. Drain on paper towels.

Cut lettuce head in half; cut each half into 2 wedges. Place 1 wedge on each of 4 salad plates. Drizzle each wedge with 2 tablespoons of Herbed Lemon-Buttermilk Dressing; sprinkle with 1/4 cup tomato and 2 tablespoons cucumber. Sprinkle evenly with pancetta. Serve immediately.

Dana McCauley,

Cooking Light

August 2005
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