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Easy Italian Romaine Wedges With Pesto Vinaigrette

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“Big fan of salad wedges, and if you miss the customary blue cheese found in a wedge crumble some on top!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In skillet, cook pancetta over medium heat until crisp (4-5 minutes); drain on paper towels.
  2. In mixing bowl whisk together olive oil, vinegar and pesto. Season with salt and pepper.
  3. 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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