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Field Greens with Fresh Pineapple and Pancetta

Prep Time 25 minutes
Total Time 25 minutes
Difficulty 1.0 Easy
Calories Per Servings 160 Calories
Servings 4
Nutrition facts Nutrition facts


Warm and slightly crisped pancetta served on top of field greens

Ingredients 9


2 ounces pancetta, cut into 1/2 inch pieces
2 teaspoons red wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra virgin olive oil
  Salt and freshly ground black pepper
1 pkg. (8 oz.) DOLE® Field Greens
1 cup DOLE Tropical Gold® Pineapple, fresh chopped
1/2 cup red onion, sliced
1/3 cup crumbled feta cheese



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 vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra virgin olive oil
Salt 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 variety
1 cup chopped fresh DOLE Tropical Gold Pineapple
1/2 cup sliced red onion
1/3 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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