• 6servings
  • 45minutes
  • 300calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 pound(s) pancetta or bacon , cut into 1/4-inch pieces

  2. 1 tablespoon(s) olive oil

  3. 6 ounce(s) sourdough bread , cut into 1/2-inch cubes

  4. 2 tablespoon(s) (grated) Parmesan cheese

  5. 1/4 teaspoon(s) ground black pepper

  6. Tomato Vinaigrette , see directions for link to recipe

  7. 4 bunch(es) (about 1 pound) arugula , tough stems removed

  8. 1 1/2 pint(s) red and/or yellow cherry tomatoes , each cut in half

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, cook pancetta or bacon over medium heat until lightly browned. With slotted spoon, remove pancetta to large salad bowl.

  2. To drippings in skillet, add olive oil and bread cubes and cook until bread is lightly browned, about 10 minutes. Toss toasted bread cubes in bowl with pancetta, grated Parmesan, and pepper; set aside.

  3. Prepare Tomato Vinaigrette .

  4. Add arugula and cherry tomatoes to bread cubes in bowl; toss with Tomato Vinaigrette.


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