Arugula And Spinach Salad With Prosciutto And Cream

Name: Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed); 4 teaspoons nonfat plain yogurt; 3 tablespoons rice wine vinegar; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 12 medium asparagus spears, trimmed and lower half peeled; 3 cups (3 ounces) baby spinach leaves; 8 arugula leaves; 1/4 fresh mango, finely diced; 2 teaspoons fresh chives, sliced into 1/2-inch lengths; 1/2 teaspoon olive oil; 3 ounces prosciutto, sliced into thin ribbons*; *To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.

Servings: persons

1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed)
4 teaspoons nonfat plain yogurt
3 tablespoons rice wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 medium asparagus spears, trimmed and lower half peeled
3 cups (3 ounces) baby spinach leaves
8 arugula leaves
1/4 fresh mango, finely diced
2 teaspoons fresh chives, sliced into 1/2-inch lengths
1/2 teaspoon olive oil
3 ounces prosciutto, sliced into thin ribbons*
*To thinly slice the prosciutto, pile up the slices, roll them into a cigar, then thinly slice crosswise and peel apart the resulting ribbons.

1
In blender, puree mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
2
Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring
3
to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
4
In medium bowl, toss together spinach and arugula.
5
In small bowl, toss mango and chives with olive oil.
6
To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large ripe mango, peeled, pitted, and roughly chopped (or 1 1/4 cups frozen mango cubes, thawed), 4 teaspoons nonfat plain yogurt, 3 tablespoons rice wine vinegar, 1/4 teaspoon kosher salt, and more.

Yes, Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions