Spinach Salad with Oranges Georgia Pecans and Pancetta


    • 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.
  1. Combine spinach, pecans, and the chopped orange in a large bowl and reserve.
  1. Over high heat, brown pork pieces on all sides. Add to spinach mixture. Add vinaigrette to hot skillet just to warm – about half a minute – then pour over spinach and toss well. 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.