Salad With Prosciutto, Mango And Pecans – a delicious recipe with Water, Sugar, Pecans, Mango, weight Spinach, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400u00b0F and line a baking sheet with parchment paper. Place individual prosciutto slices on baking sheet and bake for about 10-15 minutes, until nicely crisp. Remove from oven and let cool.
2
Heat a skillet over medium heat and add the water, sugar and pecans. Stir constantly and cook until the mixture thickens and pecans are glazed. Carefully pour nuts onto a baking sheet and spread them in an even layer to cool them down. Be careful not to touch them! They are very hot!
3
Cut mango into small pieces and mix it with the spinach in a bowl. Break prosciutto into smaller pieces and add it and the pecans into the salad.
4
Drizzle with olive oil. Serve with homemade bread. Enjoy!
369
kcal
Calories
35
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 slices Prosciutto, 2 Tablespoons Water, 2 Tablespoons Sugar, 1/2 cups Pecans, and more.
Yes, Salad With Prosciutto, Mango And Pecans 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.
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