Courtesy of: Roger Mollet, Executive Chef, Central Market Cooking Schools
Wash spinach thoroughly; set aside, covered with a damp towel.
In a medium saute pan, toast pecans with 2 tablespoons dark brown sugar and cinnamon; set aside.
Add canola to the same pan and fry the chopped pancetta.
Add and saute shallots and garlic.
Add balsamic vinegar and remaining brown sugar, and reduce to one-half volume.
Place spinach greens on a serving plate and gently pour the dressing over them.
Garnish with roasted red peppers and pecans. Serve immediately.
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Serving Size: 1 Serving (641g) | ||
Recipe Makes: 3 | ||
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Calories: 1967 | ||
Calories from Fat: 1593 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177g | 236 % | |
Saturated Fat 48.2g | 241 % | |
Monounsaturated Fat 84.8g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 203.1mg | 62 % | |
Sodium 2582.4mg | 89 % | |
Potassium 1585mg | 42 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 45.3g | ||
Protein 41.9g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1967
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