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Crispy Prosciutto and Orange Salad

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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Zesty vinaigrette adds a tangy complement to the meaty flavors of this main-dish salad.

Cheri Liefeld Recipe by Cheri Liefeld
October 18, 2011

Ingredients

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
668.6
% Daily Value
Total Fat
24.1g
37%
Saturated Fat
6.0g
30%
Cholesterol
20.3mg
7%
Sodium
509.1mg
21%
Total Carbohydrate
112.1g
37%
Dietary Fiber
11.9g
48%
Sugars
97.5g
Protein
13.4g
% Daily Value*:
Vitamin C
93.20%
93%
Calcium
20.20%
20%
Iron
13.60%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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