- 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.
Editor's Note: The Recipe Below Is Part Of A Healthy And Delicious Spa Menu Developed Exclusively For Epicurious By Executive Chef Mary Nearn Of...
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