Jamie Olivers Avocado Pancetta Pine Nut Salad Recipes

Steps:

• Heat a frying pan and fry the pancetta until crispy.
• Remove from the pan and set aside.
• In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
• Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
• Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
• On serving plates, lay out the avocado.
• Sprinkle over the spinach leaves, pancetta and pine nuts.
• Season well with salt and freshly ground black pepper.

Steps:

• Day (or about six hours) before:.
• In large saucepan, combine jello with boiling water, stirring until dissolved. Fold in strawberries with juice, drained pineapple, bananas and nuts.
• Pour 1/2 of mixture into 13x9" baking dish for 1st layer. Refrigerate until firm (about 90 minutes).
• Spread top evenly with sour cream. Gently spoon on rest of strawberry mixture and refrigerate. For best results, keep refrigerated until serving.
• When I was shopping for the ingredients for this dish I realized that you could probably use other combos of fruit and jello flavors - I think I'll experiment next time. It could also be made to fit any diet by using artificially sweetened fruit and low fat sour cream.

Steps:

• Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.