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Ingredientes
- 6 thin slices pancetta
- 1 and 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 800g (loosely packed) arugula
- 85g Kalamata olives, pitted, halved
- Parmigiano cheese shavings
Direcciones
- Arrange pancetta in single layer in medium non-stick skillet.
- Cook pancetta over medium heat, until browned and crispy (do not turn), about 7-8 minutes.
- Transfer to paper towels to drain.
- Whisk olive oil and lemon juice in small bowl.
- Season the dressing with salt and pepper.
- Place arugula and olives in medium bowl; toss with dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 45 | 50% |
| Total Fat 5.01g | 6% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 789mg | 33% |
| Potassium 153mg | 4% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.09g | 0% |
| Protein 9.03g | 14% |
