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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Iceberg Wedge with Pancetta

Pancetta, unsmoked Italian bacon, updates this classic, but you can also use regular bacon in its place.

Cooking Light AUGUST 2005

  • Yield: 4 servings

Ingredients

  • Cooking spray
  • 1 ounce pancetta, diced (about 3 tablespoons)
  • 1 head iceberg lettuce

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.

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 27%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.7g
  • Carbohydrate: 9.9g
  • Fiber: 0.8g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 251mg
  • Calcium: 71mg
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Iceberg Wedge with Pancetta recipe

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