I love green salad, but was tired of it. I wanted a simple combination of ingredients that made it interesting again. I also needed something still very quick and easy. With these few ingredients, I think I found it. Simple yet flavorful. It was a perfect pairing with the herb roasted red new potatoes served alongside it. I hope you like this as much as the family did.
Dice the pancetta, if bought whole. To make this salad even more quickly, buy the pancetta diced in the specialty section of your grocery store. It is in the section that has the gourmet cheeses and hummus dips at my grocery. Cook in a skillet until it is crispy and a shade of deep red, brown. The goal is not to let it get any blackened areas on it.
While the pancetta is cooking in the skillet, cut 3 slices off a red onion approximately 1/4 inch thick.
Remove the pancetta and use paper towels to soak up any grease. Allow the pancetta to cool completely. Put 1/3 of the greens in a salad bowl. Break up 1 slice of the red onion into pieces in the greens. Sprinkle 1 tablespoon of the cooked, diced pancetta over the greens. Pour ranch dressing over the top. Sprinkle the shredded cheddar cheese over the dressing.
Prep: Cook:
Serves: 4 Level: Easy
by Lori Kemph | Mutt & Chops in
Salads
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Serves: 6 Level: Easy
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Salads
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