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Spinach Salad with Oranges,
Georgia Pecans and Pancetta

Spinach Salad with Oranges, Georgia Pecans and Pancetta

Pecans add a delicious crunchiness to this baby spinach, orange pancetta salad, bonded with a balsamic vinaigrette.


  • 3 seedless oranges
  • 6 cups baby spinach
  • 1/2 cup toasted Georgia pecan halves, plus more for garnish
  • 1/2 cup chopped pancetta (or smoked pork loin)
  • 1/2 cup prepared balsamic vinaigrette


  1. Peel oranges and trim away white pith; divide into sections. Reserve 20 sections for garnish. Coarsely chop remaining sections.
  2. Combine spinach, pecans and the chopped orange in a large bowl and reserve.
  3. Over high heat, brown pork pieces on all sides. Add to spinach mixture.
  4. Add vinaigrette to hot skillet just to warm—about half a minute—then pour over spinach and toss well.
  5. Divide among plates and garnish with orange sections and pecan halves.

Nutrition information per serving—calories: 353; protein:9; carbs: 20g; saturated fat: 4g; monounsaturated fat: 11g; polyunsaturated fat: 11g; cholesterol: 12mg; fiber: 5g; sodium: 524mg

Recipe and photo credit: Georgia Pecan Commission.


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