Field Greens with Fresh Pineapple & Pancetta

By 30 Minutes or Less
This refreshing, sweet salad is an excellent source for vitamin A!

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  • Prep Time: 25 minutes


Serves: 6
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Green


1 1/2 oz pancetta, cut into 1/2-inch pieces

2 tsp red wine vinegar

1 tsp Dijon-style mustard

3 Tbsp olive oil

salt and freshly ground pepper, to taste

1 pkg (8 oz) DOLE Field Greens or other DOLE salad blend

1 cup pineapple, chopped 

1/2 cup red onion, chopped

1/3 cup feta cheese, crumbed (optional)


  1. Cook pancetta in skillet over medium heat until crisp, about 5 minutes. Transfer pancetta to paper towel to drain.
  2. Mix vinegar and mustard in small bowl. Whisk in oil, adding in 1 Tbsp at a time. Season with salt and pepper.
  3. Combine salad blend, pineapple, and onion in large bowl. Add vinaigrette and toss to coat. Arrange salad and sprinkle with pancetta and feta cheese, if desired. Serve.

Nutritional Information

  • Calories:    100
  • Carbohydrates:    8g
  • Total Fat:    7g
  • Cholesterol:    5mg
  • Saturated Fat:   1g
  • Dietary Fiber:    2g
  • % of Calories from Fat:    36%
  • Sodium:    140 mg
  • Protein:    2g
  • Recipe Credit
  • Recipe adapted from Dole Food Company.



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