Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

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

Dana McCauley
Recipe by Cooking Light August 2005

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

64 calories; calories from fat 27%; fat 1.9g; saturated fat 0.4g; mono fat 0.7g; poly fat 0.7g; protein 3.7g; carbohydrates 9.9g; fiber 0.8g; cholesterol 3mg; iron 0.9mg; sodium 251mg; calcium 71mg.
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