Popeye Funghi Spinach Salad

In a nonstick skillet over medium high heat, heat pancetta strips until they become slightly crispy. Add 2 Tablespoons of water, red onion slices and mushrooms. Continue to heat for 5 minutes, until onions and mushrooms soften.

In a small bowl, whisk together vinegar, honey, flour and 3 Tablespoons water. Add mixture to skillet with pancetta, onions and mushrooms and heat until thickened. Remove from heat.

In four bowls (if serving as a side dish) or 2 large bowls (if main dish), divide spinach leaves and cherry tomatoes evenly. Pour dressing mixture over salad, evenly dividing dressing, as well as the onions, and mushrooms. Garnish with feta cheese (as desired).

Nutrition Info per 1 1/2 cups (1/4 recipe): 119 calories, 2 g fat, 8 g protein, 17g carbohydrates, 3 g fiber