PROSCIUTTO AND MANGO SALAD
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
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
HALOUMI, PROSCIUTTO AND MANGO SALAD
Sourced from my weekly Who magazine and prepared for a hot Christmas day! Only change we made was to add some marron (small freshwater crayfish found in Australia). YUM!!!
Provided by The Normans
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain lettuce and scatter in serving bowl.
- Peel Mango and slice into thin strips.
- Combine Molasses and Olive Oil in small bowl and mix well.
- Slice Haloumi into thin slices and fry until golden on both sides. Set aside to cool slightly.
- Drape the Mango, Prosciutto and Haloumi over the lettuce leaves and drizzle with Molasses.
- Serve immediately.
HONEYDEW & PROSCIUTTO SALAD
For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth. Place arugula, onion and herbs in a large bowl. Drizzle with 1/3 cup vinaigrette and toss lightly to coat. In large serving bowl layer with a quarter of the arugula mixture, honeydew, mozzarella cheese and prosciutto. Repeat layers 3 times. Serve with remaining vinaigrette.
Nutrition Facts : Calories 186 calories, Fat 12g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
ARUGULA WITH PROSCIUTTO AND MANGO
Categories Salad Fruit No-Cook Quick & Easy Mango Arugula Marsala Summer Prosciutto Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 7
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.
MOZZARELLA, MANGO & SERRANO HAM SALAD
A light, fresh summery salad with a combination of sweet and savoury flavours
Provided by Juliet Harbutt
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- To make the dressing, whisk the olive oil, sweet chilli sauce, chopped basil leaves and 1 tbsp of the lemon or lime juice together with a sprinkling of sea salt and freshly ground black pepper. Alternatively, if you prefer a smoother, green-coloured dressing, you can whizz the dressing ingredients in a small blender. Either way, taste and then add more lemon or lime juice or seasoning if you want.
- To prepare the salad, peel the mangoes and carefully slice off each fleshy side close to the stone. Slice the mango flesh lengthways into thin strips. Don't throw the stones away, the flesh still attached is the cook's perk. Separate the slices of ham and thinly slice the mozzarella.
- You can now set everything out on a serving platter, or on individual plates. Pile the rocket in the centre. Arrange a circle of mango and ham round the rocket, sort of weaving them in and out of each other. Finish with an outer ring of overlapping mozzarella slices, then drizzle with the dressing. Grind some extra black pepper on top if you like, and scatter everything with the basil leaves.
Nutrition Facts : Calories 596 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.45 milligram of sodium
ARUGULA AND SPINACH SALAD WITH PROSCIUTTO AND CREAMY MANGO DRESSING
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
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.
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