Best Spinach Red Onion Pancetta And Peach Salad Recipes

BABY SPINACH, RED ONION, PANCETTA AND PEACH SALAD W/ SAUTEED SCALLOPS image

Yield 2

Number Of Ingredients 18

Salad:
2 tbsp. Sherry wine vinegar
1 shallot, minced
2 tsp. fresh lemon juice
5 tbsp olive oil, divided.
3 tbsp. grapeseed oil
l large red onion, thickly sliced
4-6 oz. thinly sliced pancetta
3 large peaches, sliced
1 1/2 6oz pkg baby spinach
Scallops:
2 tbsp olive oil
6-8 sea scallops
3 cloves garlic, minced
1 tsp lemon peel
lemon juice
white wine
1/2 shallot minced

Steps:

Scallops Heat oil, and add shallots, garlic, lemon juice, peel . Sautee scallops, add wine. (Use some of the pancetta oil w/ olive oil.) Salad: Mix vinegar, shallot, and lem juice in bowl. Whisk in 3 tbsp olive oil and grapeseed oil. Preheat oven to 400. Brush rimmed baking sheet w/ oil. Place onion rounds on sheet, and drizzle w/ oil and s/p. Roast 30 minutes, turn and roast another 10 minutes. Sautee pancetta til crisp and drain. When cool, break into pieces. Mix spinach and peaches in bowl. Separate onions into rounds and add with pancetta. Toss w/ dressing and place scallops around plate.

BABY SPINACH, RED ONION, PANCETTA, AND PEACH SALAD image

Yield 8 servings

Number Of Ingredients 9

2 tbls sherry wine vinegar
1 shallot, minced
2 tsp fresh lemon juice
5 tbls olive oil, divided
3 tbls grapeseed oil
1 red onion, cut crosswise into 1/2 inch thick rounds
6 oz pancetta or bacon
1 1/2 6oz packages baby spinach
3 large peaches, thinly sliced

Steps:

Mix vinegar, shallot, lemon juice in small bowl. Whisk in 3 tbls olive oil and grapeseed oil. Season with salt and pepper. Preheat oven to 400˚F. Brush rimmed baking sheet with olive oil. Arrange onion rounds on sheet. Drizzle with 2 tbls olive oil; sprinkle with salt and pepper. Roast 30 min. Turn rounds over, keeping intact. Roast until golden brown, about 10 min. longer. Cool on sheet. Saute pancetta over medium heat until crisp. Drain on paper towels. Break into pieces. Mix spinach and peaches in bow. Separate onion rounds into rings; add to sald. Add pancetta. Toss with dressing.

Spinach, Red Onion, Pancetta, and Peach Salad image

Categories Peach

Number Of Ingredients 10

2 tablespoons Sherry wine vinegar
1 shallot, minced
2 teaspoons fresh lemon juice
5 tablespoons olive oil
3 tablespoons grapeseed oil
1 large red onion, cut crosswise into 1/2-inch thick rounds
6 ounces pancetta or bacon, thinly sliced
9 ounces baby spinach
3 large peaches, peeled and thinly sliced
1 salt and pepper

Steps:

Preheat oven to 400 degrees.
Mix vinegar, shallot, and lemon juice in a small bowl. Whisk in grapeseed oil and 3 tablespoons of olive oil. Add salt and pepper to taste.
Brush rimmed baking sheet with olive oil. Place onions on sheet and drizzle remaining olive oil. Sprinkle with salt and pepper. Roast for 30 mins, then flip over and roast for 10 more mins (or until golden brown).
Meanwhile, saute pancetta over medium heat until crisp. Drain over paper towels and break into pieces.
Mix spinach and peaches in a large bowl. Once onions are cool, separate rings and add them to bowl. Add pancetta and toss with dressing.