Arugula and Spinach Salad with Prosciutto and 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.


    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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