Products used in this recipe
Pancetta Monterey Salad
Yield: 15 Servings (6 oz.)
Yield: 15 Servings (6 oz.)
A hearty, colorful salad with housemade vinaigrette—this one holds well and looks great in a grab-'n-go case (keep the dressing on the side for packaged salad).
Preparation Instructions:
Step 1
Dice the pancetta into 1/4-inch cubes. Sauté pancetta over medium heat for 6-8 minutes or until crispy and fat has rendered. Remove the pancetta from the pan, reserving fat.
Step 2
Prepare the dressing by whisking together the reserved fat with olive oil, balsamic vinegar, Dijon mustard, salt and pepper.
Step 3
Prepare the vegetable blend according to package instructions. Chill.
Step 4
In a large bowl toss together the vegetable blend, tomatoes, zucchini, yellow squash, cheese, pancetta, and parsley. Just before service toss the salad with dressing.
