Arugula With Prosciutto And Mango Recipes

ARUGULA AND SPINACH SALAD WITH PROSCIUTTO AND CREAMY MANGO DRESSING

Arugula and Spinach Salad with Prosciutto and Creamy Mango Dressing image

Provided by Mary Nearn

Categories Blender Fruit Leafy Green Herb Pork Vegetable Side Yogurt Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Creamy mango dressing
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
Salad
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.

Steps:

Make dressing
In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
Make salad
Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water 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.
In medium bowl, toss together spinach and arugula.
In small bowl, toss mango and chives with olive oil.
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.

ARUGULA WITH PROSCIUTTO AND MANGO

Arugula with Prosciutto and Mango image

Categories Salad Fruit No-Cook Quick & Easy Mango Arugula Marsala Summer Prosciutto Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

Ingredients

2 mangoes, peeled, pitted, cubed
2 tablespoons dry Marsala
4 teaspoons extra-virgin olive oil
2 teaspoons Sherry wine vinegar
4 large bunches arugula, torn
1 tablespoon freshly grated Parmesan
12 paper-thin prosciutto slices

Steps:

Combine mangoes and Marsala in medium bowl. Chill until cold, about 1 hour.
Mix oil and vinegar in large bowl. Add arugula and cheese; toss to coat. Season with salt and pepper. Divide arugula among 4 plates. Place 3 prosciutto slices around arugula on each plate. Spoon mangoes and any juice in center.

PROSCIUTTO AND MANGO SALAD

Prosciutto and Mango Salad image

Sounds like a strange combo, but the flavors burst in your mouth like you won't believe. This colorful salad combines the sweetness of mango with savory prosciutto and even peppery arugula. A must try for summer parties!

Provided by Adopted Parisian

Categories Mango

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 mangoes, peeled and cubed
1/2 cup strawberry vinaigrette
1 bunch arugula, torn
1 cup prosciutto, chopped
4 tablespoons extra virgin olive oil

Steps:

Combine cubed mangoes and vinaigrette in a small bowl and set aside.
Arrange torn arugula on 4 salad plates.
Sprinkle with prosciutto and drizzle with 1 tablespoon oil each.
Top with mango mixture to serve.

Nutrition Facts : Calories 186.6, Fat 13.8, SaturatedFat 1.9, Sodium 2.3, Carbohydrate 17.6, Fiber 1.9, Sugar 15.3, Protein 0.5

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