Arugula And Spinach Salad With Prosciutto And Creamy Mango Dressing Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
• In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
• In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

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.

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.

Steps:

• In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.

Steps:

• Make the vinaigrette first: Add the red wine vinegar, balsamic vinegar and salt to a salad bowl, the gradually add the oil while whishing until emulsified.
• Add the spinach and arugula to the vinaigrette and toss gently.
• When the greens are lightly coated, transfer to salad plates, top with the strawberries and finish with a generous grinding of pepper.