Search Recipes

Blood Orange, Pancetta and Red Onion Salad


  • 2 oz. mixed greens
  • 12 oz. thinly sliced pancetta, crisped in the oven
  • 3 roasted thinly sliced red beets
  • 3 peeled thinly sliced blood oranges
  • 1 peeled thinly sliced orange
  • 1/4th medium red onion, thinly sliced
  • 4 oz. herbed vinaigrette
  • 1 oz. chopped fresh cilantro
  • 1 oz. chopped fresh parsley


  • 1. Evenly divide mixed green on 4 salad plates.
  • 2. Top evenly with pancetta, beets, oranges and onion. Refrigerate until ready to use.
  • 3. Evenly drizzle each salad with vinaigrette. Top with combined cilantro and parsley and serve.
  • Nutritional information per serving: Calories 481; Total Fat 32g; Saturated Fat 10g;
  • Trans. Fat 0g; Cholesterol 607mg; Sodium 1984mg; Total Carbohydrate 25g; Dietary Fiber 4g;
  • Total Sugars 18g; Protein 20g