Servings: 6
Prep Time: 10 Min.
Cook Time: 10 Min.

+ 1 1/2 c. red seedless grapes
+ 2 bunches (10 oz.) spinach leaves, washed and dried
+ 3 Tbsp. Balsamic vinegar
+ 1/4 c. extra virgin olive oil
+ 1/4 tsp. salt
+ 1/4 tsp. black pepper, ground
+ 1/2 c. (4 oz.) pancetta or bacon
+ 1/4 c. pine nuts
+ 1/2 c. red onions, thinly sliced (about 1/4 medium onion)
+ 1/2 c. (2 oz.) Parmesan cheese, shaved or grated

1. Place spinach in large bowl, set aside.
2. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside.
3. In large sauté pan, cook pancetta over medium-high heat until almost crisp, about 5-7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add grapes and red onions; continue to cook for 1 minute. Add Balsamic dressing and bring to a boil, about 30 seconds.
4. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with Parmesan shavings and serve.

* Nutritional information does not include suggested side dishes.

Calories: 294;   Calories From Fat: 76;   Total Fat: 26g;   Cholesterol: 19mg;   Total Carbs: 10g;   Fiber: 2g;   Protein: 8g;   Sodium: 430mg;