Ingredients

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.

Description

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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