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Before you jump to Pear, Arugula, and Pancetta Salad recipe, you may want to read this short interesting healthy tips about Healthy Power Goodies.
Enjoying healthy foods makes all the difference in the way you feel. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy ones contributes to a more balanced feeling. A salad helps us feel better than a piece of pizza (physically at any rate). Sometimes it’s difficult to find healthier foods for snacks between meals. Finding snacks that help us feel better and increase our levels of energy often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.
Certain foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch. Eating on the run can be much healthier with whole fiber chips and crackers. Make the shift from refined products such as white bread to the healthier whole grain choices.
A large variety of quick health snacks is easily obtainable. Determining to live a healthy life style can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to pear, arugula, and pancetta salad recipe. To cook pear, arugula, and pancetta salad you need 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Pear, Arugula, and Pancetta Salad:
- Use 1 tbsp balsamic vinaigrette
- Get 2 oz thinly sliced pancetta (4 to 5 slices)
- Provide 1 tbsp olive oil
- Provide 1 firm-ripe pears
- Take 4 cup baby arugula
- Take 3 oz feta crumbles
Steps to make Pear, Arugula, and Pancetta Salad:
- Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes.
- Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
- Halve pears lengthwise, core, and cut into 1/4-inch cubes.
- Add pears to dressing along with arugula, feta, and pancetta, tossing to coat.
Using a vegetable peeler, shave the cheese into thin strips and lay on top of the salad. Sprinkle the remaining chopped nuts over salad, and serve. This salad is not subtle at all. It has big, strong flavors — bitter, sweet, salty, and pungent — and yet it's extremely simple to put together! It's so robust that I can be content with this and some good bread for dinner on a weekday night.
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