Fresh Pineapple and Pancetta Salad

Sweet romaine blends with zesty endive and radicchio for a beautiful, robust salad. Top it with savoury pancetta and sweet pineapple for extra flavour.

GD Star Rating
  • 4 to 6
  • 25 Min.


  • 2 ounces pancetta, cut into 1/2 inch pieces
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pkg. (8 oz.) DOLE® Mediterranean Blend or other DOLE Salad blend
  • 1 cup chopped fresh DOLE Tropical Gold® Pineapple
  • 1/2 cup sliced DOLE Red Onion
  • 1/3 cup crumbled feta cheese, optional


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