WARM RED CABBAGE SALAD WITH PANCETTA AND GOAT CHEESE : Submitted by: Source: John Ash, as presented at the 2013 Healthy Kitchens, Healthy Lives conference. | Date Added: 6 Apr 2013 Ingredients:

To save money and a few calories I reduced the pancetta to 1/4 pound and the second time I made this salad, I used bacon instead of pancetta
Yield: 6 portions
Ingredients Amounts
Pancetta, good quality ½ lb.
cut into ¼’’ dice
Garlic, roasted 2 tsp.
Olive oil ½ cup
Wild honey 2 Tbsp. or to taste
Champagne vinegar ¼ cup
Salt and fresh ground black pepper to taste
Red cabbage, cored, finely shredded 1 lb.
6 oz. aged goat cheese
Sunflower or daikon sprouts as desired

Cooking Instructions:

1. Cook pancetta until just beginning to color. Remove, coarsely chop and set aside. Reserve the fat and combine in a bowl with the garlic, olive oil, honey, vinegar, salt, and pepper. Taste and correct seasoning.
2. In a large sauté pan over moderate high heat, briefly warm the olive oil mixture, add the cabbage and toss quickly for 1-2 minutes just to warm through. Add chopped pancetta and place on warm plates. Cut goat cheese attractively and arrange on top along with sprouts. Serve immediately.

Published with permission of the author. All rights reserved.
Nutrition Information (per portion/serving, analyzed without added salt)
Calories: 337 ⁄ Protein: 13 g ⁄ Carbohydrate: 13 g ⁄ Fiber: 1.5 g
Saturated fat: 7.5 g ⁄ Polyunsaturated fat: 2.5 g ⁄ Monounsaturated fat: 15.5 g
Trans fat: 0 g ⁄ Cholesterol: 40 mg ⁄ Sodium: 583 mg / Potassium: 316 mg

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