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Crispy Prosciutto and Orange Salad

Zesty vinaigrette adds a tangy complement to the meaty flavors of this main-dish salad.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Orange-Honey Vinaigrette

3
tablespoons olive oil
2
tablespoons orange juice
2
tablespoons champagne vinaigrette
1
tablespoon honey

Salad

4
slices prosciutto
4
cups arugula
3
oz chèvre (goat) cheese, crumbled (3/4 cup)
1/3
cup slivered almonds, toasted
2
oranges, peeled, sectioned
12
pitted dates, chopped
4
pitted dates, quartered, if desired

Directions

  • 1 Heat oven to 350°F. In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
  • 2 Place prosciutto on rack in baking pan with sides. Bake 7 to 10 minutes or until crisp. Remove from oven.
  • 3 Meanwhile, toss arugula with vinaigrette.
  • 4 To make each salad, place 1 cup arugula on serving plate. Sprinkle with cheese and almonds. Arrange orange sections in circle on top. Sprinkle with chopped dates. Place 1 crisp prosciutto slice on top. Arrange 4 date quarters around edge of plate.

EXPERT TIPS

Expert Tips

Place a cooked chicken breast on top to turn this salad into a meal.

Dressing can be made the night before. Store for up to 4 days in the refrigerator.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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