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).
Salad Dressing
| Ingredient | Weight | Measure |
|---|---|---|
| Pancetta, 1/4" thick slices | 9 oz. | |
| Olive oil | 4 1/2 fl. oz. | |
| White balsamic vinegar | 3 fl. oz. | |
| Dijon mustard | 1 1/2 oz. | |
| Kosher salt | 2 tsp. | |
| Black pepper, ground | 1 tsp. |
Salad
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Monterey Vegetable Blend 8/3lb | 48 oz. | |
| Grape tomatoes | 15 oz. | |
| Zucchini, small, halved lengthwise, 1/4-inch sliced on bias | 9 oz. | |
| Yellow squash, small, halved lengthwise, 1/4-inch sliced on bias | 6 oz. | |
| Asiago cheese, shredded | 6 oz. | |
| Italian parsley, finely chopped | 1 oz. |
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.
