Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Warm and slightly crisped pancetta served on top of field greens
2 ounces pancetta, cut into 1/2 inch pieces
Cook pancetta in skillet over medium heat until crisp, about 5 minutes. Transfer pancetta to paper dowels to drain.
2 teaspoons red wine vinegar1 teaspoon Dijon-style mustard3 tablespoons extra virgin olive oilSalt and freshly ground black pepper
Mix vinegar and mustard in small bowl. Whisk in oil, adding in 1 tablespoon at a time. Season with salt and pepper.
1 pkg. (8 oz.) DOLE Field Greens or other DOLE variety1 cup chopped fresh DOLE Tropical Gold Pineapple1/2 cup sliced red onion1/3 cup crumbled feta cheese, optional
Combine salad blend, pineapple, and onion in large bowl. Add vinaigrette and toss to coat. Arrange salads on plates and sprinkle with pancetta and feta cheese, if desired.
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