Red Cabbage and Warm Spinach Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2 (first course) or 4 (side dish)
- 1/8 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/4 cup pine nuts
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 2 1/2 tablespoons extra-virgin olive oil
- 2 oz sliced pancetta (italian unsmoked cured bacon), chopped
- 1 lb red cabbage, cut into 1/4-inch-thick slices
- 1 (5-oz) bag baby spinach, any tough stems discarded
- Carbohydrate 26 g(9%)
- Cholesterol 19 mg(6%)
- Fat 40 g(62%)
- Fiber 7 g(28%)
- Protein 11 g(23%)
- Saturated Fat 7 g(35%)
- Sodium 468 mg(19%)
- Calories 486
PreparationMake vinaigrette: Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified. Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.
