Easy Italian Romaine Wedges With Pesto Vinaigrette

"Big fan of salad wedges, and if you miss the customary blue cheese found in a wedge crumble some on top!"
 
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Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In skillet, cook pancetta over medium heat until crisp (4-5 minutes); drain on paper towels.
  • In mixing bowl whisk together olive oil, vinegar and pesto. Season with salt and pepper.
  • Arrange romaine wedges on serving plates. Sprinkle with cheese; drizzle 1 tablespoon dressing over center of each wedge. Sprinkle onions over wedges and drizzle with remaining dressing. Garnish with pancetta.

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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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