Venetian Bacon and Bean Salad

Venetian Bacon and Bean Salad


  • 5 slices of pancetta, chopped and cooked

  • 1 8 oz jar of roasted red peppers, drained and chopped

  • 1 cup of cherry tomatoes, halved

  • 3 Tbls of extra virgin olive oil

  • 1 pound of fresh baby spinach

  • 2 cloves of garlic, chopped

  • 1 15 oz. can of cannellini beans, rinsed and drained

  • 3 Tbls of red wine vinegar

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/2 tsp of sugar

  • 1/4 cup of fresh Italian flat leaf parsley, chopped

  • 1/4 cup of fresh basil, chopped


  • In a medium size bowl, mix together the bacon, peppers and tomatoes.

  • Rinse the spinach and trim the stems.

  • In a large skillet, sauté the spinach and garlic in the olive oil until the spinach is wilted.

  • Stir in the cannellini bean and cook for 1 minute.

  • Add the vinegar, salt, pepper and sugar and cook for 1 minute.

  • Place the mixture on a serving platter and top with the pancetta, pepper and tomato mixture. Serve warm.

    Serves 4 people