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Spring Pea, Apple and Pancetta Salad

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Spring Pea, Apple and Pancetta Salad

So Much YUM in One Bowl!

I was catering a party a few weeks ago and I made this salad- it was a favorite! So I thought I’d share. The dressing is so fresh and so decadent, but it’s not made with preservatives and excess sugar or sodium. And it has tons of phytonutrients, and fresh citrus zest in it- which is SO good for you!!

It’s YUM and it goes with so many things. I put it on a steak salad a few weeks back- it’s versatile and easy to make. I think it pairs best with these spring greens, and little pancetta for some extra flavor, or a steak salad- see below.

Spring Pea, Apple and Pancetta Salad

1 Lb assorted sugar/snap/snow peas or green beans- as you wish

1 small bag of frozen peas, thawed (or microwaved in water for 5 min and cooled)

*Tip: you can just let them thaw in the salad if  you’re taking it with you- the frozen peas will keep the salad cool. Just make sure to give at least an hour to thaw

1-2 green apples, julienne

*(red work fine too- I just like the tartness and color of a green apple in this salad)

Add Pancetta to taste

-saute and pat dry with a paper towel to get rid of excess fat/grease

~Add golden raisins, pistachios or slivered almonds… anything sweet, crunchy, tart

 

Yogurt Herb and Lemon Zest Dressing

½ c. nonfat plain Greek yogurt

Juice and zest from ½ a lemon (I always add extra)

2 tsp. honey (I always add extra to taste)

2 tsp. Dijon mustard

1 tbsp. finely chopped parsley

1 tbsp. finely chopped chives

1 tbsp. olive oil

2 tbsp. water

¼ tsp. kosher salt

¼ tsp. black pepper

This dressing is also good on a grilled romaine, steak salad!

 

Grilled Romaine Steak Salad

1 pint grape tomatoes

12 oz. flank steak, trimmed of visible fat

4 romaine hearts, trimmed and halved

Olive oil spray

Kosher salt and black pepper

Lightly coat a skillet or griddle with olive oil and set over medium-high heat. Sprinkle flank steak with salt and pepper and grill, about four minutes per side. Remove to a plate and tent with foil. (You an do this on a grill outside too, of course)

Meanwhile, place cherry tomatoes on foil lined baking sheet and spritz with olive oil spray. Sprinkle with kosher salt and pepper and broil in oven until burst and browned, about five to eight minutes.

Lastly, spray or brush romaine hearts with olive oil and sprinkle with salt and pepper. Place, cut side down, on the grill pan used for steak set over medium high heat. Cook until browned, about five minutes.

Assemble salad with romaine hearts on the bottom, tomatoes and steak on top, and dressing drizzled. Serve immediately.

 

 

 

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