Spinach and Pancetta Salad Recipe

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  • Baby Spinach Leaves – 275 gms
  • Pancetta – 150 gms
  • Mixed Wild Mushrooms – 280 gms, sliced

For the Dressing:

  • Olive Oil – 5 tblsp
  • Balsamic Vinegar – 1 tblsp
  • Sugar – a pinch
  • Salt as required
  • Pepper as per taste


  1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  2. Rinse the baby spinach under cold running water, then drain and place in a large salad bowl.
  3. Heat the oil in a large frying pan.
  4. Add the pancetta and fry for 3 minutes.
  5. Add the mushrooms and cook for 3-4 minutes, or until tender.
  6. Pour the dressing into the frying pan and immediately turn the fried mixture and dressing into the bowl with the spinach.
  7. Toss until coated with the dressing.
  8. Serve immediately.

Note: Pancetta is a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced and dried for about three months.

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