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Prep Time: 15 Minutes
Cook/Bake Time: 5 Minutes
Servings: 4

• 8 ounces pancetta, finely chopped
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 bag (10 ounces) baby spinach
• 3/4 cup (about 4 1/2 ozs) coarsely chopped dried plums, divided
• 1/2 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese

In nonstick skillet, cook pancetta over medium heat 5 minutes or until crisp, stirring occasionally.

Using slotted spoon, remove pancetta to paper towels.

Pour off drippings, reserving 2 tablespoons in pan.

Add olive oil and vinegar to reserved drippings; whisk together over low heat until dressing is blended.

In large bowl, combine spinach, dried plums and onion.

Add enough dressing to coat; toss lightly.

Arrange salad on 4 plates; sprinkle with feta cheese.

Serve immediately.

Note: Bacon can be used in place of pancetta, if desired. Proceed as recipe directs.

Nutritional Information (per serving)
Calories  539 
Cholesterol  51mg 
% of Calories from Fat  75% 
Fat  42g 
Sodium  605mg 
Carbohydrates  24g 
Protein  10g 
Fiber  4g 

California Dried Plum Board -

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