Pancetta Monterey Salad Recipe | Simplot Foods
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Pancetta Monterey Salad

Pancetta Monterey Salad
Yield: 15 Servings (6 oz.)

Yield: 15 Servings (6 oz.)

A hearty, colorful salad with housemade vinaigrette—this one holds well and looks great in a grab-'n-go case (keep the dressing on the side for packaged salad).

Salad Dressing
Ingredient Weight Measure
Pancetta, 1/4" thick slices 9 oz.
Olive oil 4 1/2 fl. oz.
White balsamic vinegar 3 fl. oz.
Dijon mustard 1 1/2 oz.
Kosher salt 2 tsp.
Black pepper, ground 1 tsp.
Salad
Ingredient Weight Measure
Simplot Simple Goodness™: Monterey Vegetable Blend 8/3lb 48 oz.
Grape tomatoes 15 oz.
Zucchini, small, halved lengthwise, 1/4-inch sliced on bias 9 oz.
Yellow squash, small, halved lengthwise, 1/4-inch sliced on bias 6 oz.
Asiago cheese, shredded 6 oz.
Italian parsley, finely chopped 1 oz.
Preparation Instructions:
Step 1
Dice the pancetta into 1/4-inch cubes. Sauté pancetta over medium heat for 6-8 minutes or until crispy and fat has rendered. Remove the pancetta from the pan, reserving fat.
Step 2
Prepare the dressing by whisking together the reserved fat with olive oil, balsamic vinegar, Dijon mustard, salt and pepper.
Step 3
Prepare the vegetable blend according to package instructions. Chill.
Step 4
In a large bowl toss together the vegetable blend, tomatoes, zucchini, yellow squash, cheese, pancetta, and parsley. Just before service toss the salad with dressing.
Products used in this recipe