Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing Food

ARUGULA WITH PROSCIUTTO AND MANGO

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.

ARUGULA AND SPINACH SALAD WITH PROSCIUTTO AND CREAMY MANGO DRESSING

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.

MANGO, AVOCADO AND ARUGULA SALAD

Steps:

• Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.
• Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.
• Rinse and drain the onions slices.
• Toss the arugula leaves with half of the vinaigrette.
• Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
• Serve immediately.

PROSCIUTTO AND MANGO SALAD

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.