Hot And Sour Spinach Salad
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2lemons, thinly sliced
- 2cups water
- 2tablespoons sugar
- 1teaspoon salt
- 2cloves garlic, roasted, peeled and chopped
- ¼pound pancetta, cut into small dice
- 4cups steamed spinach
- 1teaspoon fresh ground pepper
Nutritional analysis per serving (4 servings)
159 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 5 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sliced lemons, water, sugar and salt in a saucepan. Simmer until the lemons are tender, about 20 minutes. Put the lemons, their liquid and garlic in a blender or food processor. Puree until smooth. Transfer to a large glass or ceramic bowl. Set aside.
- Step 2
Render the pancetta in a cast-iron skillet over medium heat until golden brown. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels. Pour out all but 1 tablespoon of the fat. Add the spinach to the skillet. Saute over high heat until the spinach is warmed, about 5 minutes. Add the spinach to the lemon sauce and toss. Season with pepper.
Private Notes