Warm Spinach Salad
with Roasted Corn & Pancetta Dressing and
Crumbled Gorgonzola Cheese

"This easy to prepare salad is packed with flavor. Serve
with sesame seed or multi-grain bread and fresh fruit
for a delectable, light summer meal."

6 cups fresh baby spinach leaves, washed & patted dry
2 cups Meninno Bros. Roasted Corn Bruschetta
1/4 cup rice wine vinegar
2 cups julienne sliced onions
6 oz. chopped pancetta or bacon (about 10 slices)
2 oz. crumbled Gorgonzola cheese
4 teaspoons canola oil
2 teaspoons honey
Crushed red pepper (pinch)

In a sauté pan, heat olive oil. Add pancetta or bacon and render until crispy (about six minutes). Add onions and red pepper, and sauté for 2 minutes, reduce heat, cover and cook for 8 minutes, stirring occasionally. Add Meninno Bros. Roasted Corn Bruschetta to pancetta and onion mixture. Continue to sauté for one minute. Stir in vinegar and honey. Continue to cook for about one minute or under mixture comes to a boil. Remove from heat.

Place spinach in a large mixing bowl. Pour dressing over spinach and toss salad completely. Mound dressed greens
in the center of a plate, sprinkle cheese on top and serve.

Makes 4 salads.

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