Popeye Funghi Spinach Salad

• 4 slices Pancetta, Cut Into Strips
• 5 Tablespoons Water, Divided Use
• 1/2 whole Red Onion, Sliced Into Rings
• 1 cup Fresh White Mushrooms, Sliced
• 1/3 cups White Wine Vinegar
• 2 Tablespoons Honey
• 2 Tablespoons Flour
• 4 cups Baby Spinach Leaves
• 1-1/2 cup Cherry Tomatoes, Halved
• Reduced Fat Crumbled Feta Cheese

1. In a nonstick skillet over medium high heat, heat pancetta strips until they become slightly crispy. Add 2 Tablespoons of water, red onion slices and mushrooms. Continue to heat for 5 minutes, until onions and mushrooms soften.
2. In a small bowl, whisk together vinegar, honey, flour and 3 Tablespoons water. Add mixture to skillet with pancetta, onions and mushrooms and heat until thickened. Remove from heat.
3. In four bowls (if serving as a side dish) or 2 large bowls (if main dish), divide spinach leaves and cherry tomatoes evenly. Pour dressing mixture over salad, evenly dividing dressing, as well as the onions, and mushrooms. Garnish with feta cheese (as desired).
4. Nutrition Info per 1 1/2 cups (1/4 recipe): 119 calories, 2 g fat, 8 g protein, 17g carbohydrates, 3 g fiber

water, red onion, fresh white mushrooms, white wine vinegar, honey, flour, cherry tomatoes, feta cheese

Taken from tastykitchen.com/recipes/salads/popeye-funghi-spinach-salad/ (may not work)