Wilted Arugula with Pancetta and Balsamic Vinaigrette

1. 1

   For each serving: Toss 1 qt.

2. 2

   (1 L) arugula with 2 Tbsp.

3. 3

   (30 mL) dressing; set aside.

4. 4

   Saute about 2-1/2 Tbsp.

5. 5

   (37 mL) pancetta in large skillet on medium-high heat 2 to 3 min.

6. 6

   or until slightly crisp.

7. 7

   Add 1/4 tsp.

8. 8

   (1 mL) garlic; saute 1 to 2 min.

9. 9

   or until tender.

10. 10

    Stir in arugula mixture; cook 1 to 2 min.

11. 11

    or just until wilted.

12. 12

    Season with dash pepper.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.