Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing Recipe

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing

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