Wilted Arugula with Pancetta and Balsamic Vinaigrette

• 3 gal. arugula
• 3 cups Kraft Balsamic Vinaigrette Dressing
• 1 qt. pancetta, finely diced
• 2 Tbsp. garlic cloves, minced
• 3/4 tsp. fresh cracked pepper

1. For each serving: Toss 1 qt.
2. (1 L) arugula with 2 Tbsp.
3. (30 mL) dressing; set aside.
4. Saute about 2-1/2 Tbsp.
5. (37 mL) pancetta in large skillet on medium-high heat 2 to 3 min.
6. or until slightly crisp.
7. Add 1/4 tsp.
8. (1 mL) garlic; saute 1 to 2 min.
9. or until tender.
10. Stir in arugula mixture; cook 1 to 2 min.
11. or just until wilted.
12. Season with dash pepper.
13. Serve immediately.

arugula, pancetta, garlic, fresh cracked pepper

Taken from www.kraftrecipes.com/recipes/wilted-arugula-pancetta-balsamic-vinaigrette-112924.aspx (may not work)