CHICKPEA PANCETTA SALAD WITH CRAN-ORANGE VINAIGRETTE

Chickpea Pancetta Salad with Cran-Orange Vinaigrette image

When it comes to holiday-worthy salads, this one really fills the bill. The colorful mix of dried cranberries, orange segments, salad greens and red pepper looks beautiful on the table.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1/2 cup white cranberry juice
2 tablespoons white balsamic vinegar
1/4 cup dried cranberries
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons grated orange zest
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/3 cup olive oil
SALAD:
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 small sweet red pepper, chopped
1/2 cup dried cranberries
2 green onions, chopped
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
6 ounces diced pancetta or bacon
8 cups spring mix salad greens
1/3 cup chopped walnuts, toasted
16 orange segments

Steps:

Place the first eight ingredients in a blender; cover and pulse until smooth. While processing, gradually add oil in a steady stream., In a small bowl, combine the beans, red pepper, cranberries, onions, basil and parsley. Pour 1/3 cup dressing over bean mixture; refrigerate for at least 1 hour. Refrigerate remaining dressing., In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a large bowl, combine salad greens and 1/4 cup dressing; toss to coat. Divide among eight salad plates. Top with bean mixture, pancetta and walnuts. Top with oranges. Serve with remaining dressing.

Nutrition Facts : Calories 302 calories, Fat 20g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 555mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 8g protein.