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8 oz baby spinach, triple washed and dried

2 slices pancetta, chopped

2 tbsp chopped shallots

2 tsp avocado oil (or truffle oil is optional)

1/4 cup dry white wine (optional)

1 tbsp balsamic vinegar

1 tsp 100% maple syrup

16 oz cremini mushroooms, washed, dried and sliced

1 avocado, pitted and sliced

1/4 cup cherry tomatoes, sliced in half

salt

pepper

In medium sauté pan, heat pancetta on medium for about 4-5 minutes until cooked.  Remove from heat and set aside.  Allow pan to cool slightly then remove fat from pan.  Add oil and shallot and sauté on medium for 2-3 minutes until soft.  Add mushrooms, salt and pepper to taste and stir to coat with shallots and oil.  Add wine, vinegar and maple syrup.  Bring to a boil then turn heat to low and simmer for 5 minutes or until liquid becomes viscous.

Meanwhile,  in large serving bowl, combine spinach, avocado and tomatoes.   Remove mushrooms from heat and pour over salad.  Add pancetta and serve.